Lamb Stew with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 54.2 μg | (90 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 408 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams peas
- 750 grams Leg of lamb (boneless)
- 3 onions
- 3 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 300 grams carrots
- 300 grams green Beans
- 400 milliliters white wine
- 500 milliliters Beef broth
- 2 tsps sweet ground paprika
- ½ tsp plucked thyme
- 3 bay leaves
- 30 grams butter
- thyme (for garnish)
Preparation steps
Thaw the peas. Chop the lamb, removing any fat. Peel the onions and the garlic. Dice 2 onions and cut the last onion in wedges. Heat the olive oil in a large saucepan and brown the meat until all liquid evaporates, then season with salt and pepper.
Meanwhile, peel carrots and dice. Trim the beans and rinse.
Once the meat is browned, add the onions and the garlic. Cook all together, while stirring, for 2-3 minutes. Pour in the white wine and the broth. Add the paprika, the thyme and the bay leaf and bring everything to a boil.
Cook at low temperature about 40 minutes until the meat is tender. About 10 minutes before end of cooking, heat the butter in a pan and cook the onion wedges and carrots until soft. Deglaze with 50 ml (approximately 1/4 cup) of water and season with salt and pepper. Cover and simmer for 6-8 minutes. Cook the peas and beans about 8 minutes in boiling salted water and then let drain well. Arrange the vegetables and the lamb stew in deep plates or bowls and garnish with sprigs of thyme.
