Middle Eastern Lamb Broth

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Middle Eastern Lamb Broth
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
438
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein44.86 g(46 %)
Fat20.37 g(18 %)
Carbohydrates22.99 g(15 %)
Sugar added0 g(0 %)
Roughage3.57 g(12 %)
Vitamin A20.1 mg(2,513 %)
Vitamin D0 μg(0 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.78 mg(71 %)
Niacin17.57 mg(146 %)
Vitamin B₆0.62 mg(44 %)
Folate5.76 μg(2 %)
Pantothenic acid1.21 mg(20 %)
Vitamin B₁₂3.74 μg(125 %)
Vitamin C16.62 mg(17 %)
Potassium507.49 mg(13 %)
Calcium59.68 mg(6 %)
Magnesium38.46 mg(13 %)
Iron5.3 mg(35 %)
Zinc5.74 mg(72 %)
Saturated fatty acids6.87 g
Cholesterol159.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
4 cups
Leg of lamb (boneless, diced)
2
shallots (finely chopped)
2 cloves
garlic (finely chopped)
2
2 cups
fresh Date (peeled, halved and deseeded)
3
Limes (juiced)
ground Cloves
Parsley leaf (to garnish)
How healthy are the main ingredients?
shallotgarlicLime

Preparation steps

1.
Heat the oil in a pot and fry the meat. Add the shallots and the garlic and fry for 3 minutes. Add 1.5 litres water and the bay leaves, and season with salt and ground black pepper. Cover with a lid and simmer for around 30 minutes.
2.
Add the dates and the lime juice to the soup, season with salt and a pinch of anise and cloves and transfer to bowls. Serve garnished with parsley and served wit unleavened bread.