Lamb Stew with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 67.35 g | (69 %) | ||
| Fat | 39.25 g | (34 %) | ||
| Carbohydrates | 51.3 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.91 g | (56 %) |
| Vitamin A | 182.26 mg | (22,783 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 25.06 mg | (209 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 305.42 μg | (102 %) | ||
| Pantothenic acid | 2.41 mg | (40 %) | ||
| Biotin | 11.52 μg | (26 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 80.74 mg | (85 %) | ||
| Potassium | 1,888.98 mg | (47 %) | ||
| Calcium | 203.31 mg | (20 %) | ||
| Magnesium | 216.52 mg | (72 %) | ||
| Iron | 9.94 mg | (66 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 15.09 mg | (189 %) | ||
| Saturated fatty acids | 10.81 g | |||
| Cholesterol | 174 mg |
Ingredients
- Ingredients
- 4 scallions
- 1 red chili pepper
- 1 whole garlic clove
- 800 grams lamb (such as shoulder)
- 4 Tbsps olive oil
- 600 milliliters Beef broth
- 200 grams pureed Tomatoes (canned)
- 200 grams green Beans
- 500 grams Tomatoes
- 6 young Artichoke
- 2 Tbsps lemon juice
- 200 grams chickpeas (canned)
- salt
- peppers
- 1 pinch ground cilantro
- 1 pinch Cumin
- mint (for serving)
Preparation steps
Rinse, trim and cut the scallions into narrow rings. Rinse the red chile pepper, cut lengthwise, scrape out seeds and cut into narrow strips. Remove the outer shell from the garlic bulb and leave the bulb as whole. Rinse the lamb, pat dry and cut into bite-sized pieces.
Heat the olive oil in a large Dutch oven and brown the lamb in it from all sides. Add the red chile pepper and garlic bulb, and fry briefly. Pour in the beef broth and the tomato puree. Close the pot and cook over a low temperature for about 1½ hours.
Meanwhile, rinse and trim the green beans. Blanch the tomatoes in boiling water, drain, rinse with cold water, peel the skin, cut into quarters, cut out the stalk, and scrape out seeds. Trim the artichokes tops with scissors and remove the outer leaves, cut in half lengthwise, and sprinkle with lemon juice.
Add the green beans, artichokes, tomatoes, scallions and the drained chickpeas to the lamb 10-15 minutes before end of cooking.
Season the stew with salt and pepper, and stir in the ground coriander and cumin. Garnish with some mint leaves and serve.
