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Lamb stew
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
1 hr 30 min.
Preparation
Calories:
872
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 89.7 μg | (150 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,547 mg | (39 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 533 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Tbsps vegetable oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 4 cups lamb (from the leg; cubed)
- 4 cups lamb stock (or other meat stock)
- 2 ⅔ cups waxy potatoes (peeled and diced)
- 3 ½ cups String bean (cut on the diagonal)
- 1 Tbsp parsley
- 2 Tbsps thyme
- 1 sprig thyme (to garnish)
Preparation
Preparation steps
1.
Heat the oil in a large pan and gently fry the onion until soft. Add the garlic, cook for 2 minutes then add the diced lamb and stir over a high heat until the meat is browned all over.
2.
Pour over the stock, bring to a boil then simmer gently for about 40 minutes.
3.
Add the potatoes, cook for a further 20 minutes then add the beans and cook for another 10 minutes or until the meat and vegetables are tender.
4.
Season with salt and pepper, stir in the herbs and serve garnished with the thyme sprig.
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