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Lamb with Bulgur
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
312
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 21.98 g | (22 %) | ||
| Fat | 15.87 g | (14 %) | ||
| Carbohydrates | 21.83 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 189.65 mg | (23,706 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 8.74 mg | (73 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 59.43 μg | (20 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Biotin | 6.38 μg | (14 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 35.21 mg | (37 %) | ||
| Potassium | 561.38 mg | (14 %) | ||
| Calcium | 44.65 mg | (4 %) | ||
| Magnesium | 54.7 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 4.72 mg | (59 %) | ||
| Saturated fatty acids | 7.84 g | |||
| Cholesterol | 75.88 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 250 grams lamb
- 250 grams roughly shredded Bulgur
- 1 onion
- 3 Hungarian wax peppers
- 3 Tomatoes
- 40 grams butter
- 1 Tbsp Tomato paste
- 700 milliliters Beef broth
- salt
- peppers
- 1 tsp ground paprika
- ½ tsp dried mint
Preparation steps
1.
Cut the lamb into 1 cm cubes. Rinse the bulgur under cold water in a sieve and drain. Peel the onion and dice finely. Rinse the peppers, cut in half, remove seeds and remove the ribs.
2.
Cut the flesh into thin strips. Cut core out of the tomato. Scald skin, remove seeds and dice small. Melt the butter in a saucepan and brown the meat briefly.
3.
Stir in the onions and cook until translucent. Stir in the peppers, tomatoes and bulgur. Let everything simmer about 1 minute. Dissolve the tomato paste in the broth.
4.
Add the bulgur mixture, cover and cook for 20 minutes at low heat. Let rest. Season with salt, pepper, paprika and mint to taste and serve in bowls.
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