Lamb Stew with Yogurt
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 42.63 g | (44 %) | ||
| Fat | 52.46 g | (45 %) | ||
| Carbohydrates | 8.94 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 353.53 mg | (44,191 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 2.33 mg | (19 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 16.58 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73.69 μg | (25 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 4.72 μg | (10 %) | ||
| Vitamin B₁₂ | 4.26 μg | (142 %) | ||
| Vitamin C | 65.12 mg | (69 %) | ||
| Potassium | 714.57 mg | (18 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 57.53 mg | (19 %) | ||
| Iron | 4.36 mg | (29 %) | ||
| Iodine | 13.14 μg | (7 %) | ||
| Zinc | 10.17 mg | (127 %) | ||
| Saturated fatty acids | 23.22 g | |||
| Cholesterol | 219.95 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams lamb
- 5 scallions
- 2 Tbsps vegetable oil
- 300 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 bunch parsley
- 2 Red Bell pepper
- 3 Tbsps finely chopped Walnut
- 100 grams Greek yogurt
Preparation steps
1.
Rinse lamb, pat dry, trim and dice. Rinse scallions, trim ends and cut into rings. Heat oil in a pot and fry lamb cubes briefly on all sides. Remove from the pot and set aside.
2.
Add scallions to the pot, saute, add 100 ml (approximately 3 1/2 ounces) of water and cream, simmer briefly, add meat again and season with salt and pepper. Cover and simmer over low heat for 40 minutes. Rinse parsley, shake dry and finely chop. Rinse bell peppers, cut in half, remove seeds and ribs and finely chop.
3.
Add bell pepper to the pot, mix, cover and cook for 10 more minutes. Before serving, add walnuts and parsley to the pot. Serve lamb stew in bowls with a dollop of yogurt in the middle.
