Lamb Stew with Tomatoes and Potatoes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
599
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,998 mg | (50 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 kilogram lamb stew meat
- 3 Tbsps olive oil
- 1 kilogram Tomatoes
- 400 milliliters lamb stock
- 600 grams waxy potatoes
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel onions and garlic, cut onion into strips and chop garlic. Rinse and pat dry lamb. Heat oil in a roasting pan and brown meat on all sides. Add onions and garlic, saute for a few minutes. Blanch tomatoes in boiling water, rinse with cold water and peel. Quarter, remove stems and dice. Deglaze pan with stock, add tomatoes. Peel and rinse potatoes, cut into halves or quarters, depending on size. Add to the pan, season with salt and pepper, sprinkle with oregano and cook in preheated oven at 180°C (approximately 350°F) for about 1.5 hours. Stir occasionally and add a little water as necessary.
2.
Place lamb stew on plates and serve sprinkled with parsley.
