Moroccan Lamb Stew
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 garlic clove
- 1 large Red chili pepper
- 28 ozs lamb stew meat
- 4 Tbsps olive oil
- 1 Tbsp mild Curry powder
- 1 generous pinch ground Cumin
- salt
- 18 ozs carrots
- 22 ozs Savoy cabbage
- peppers
- 14 ozs chickpeas (drained)
- 1 bunch parsley
Preparation steps
1.
Peel and slice garlic. Rinse chile pepper and remove seeds and ribs, cut into rings.
2.
Heat oil in a pan and sear lamb on all sides. Add garlic, chile pepper, curry powder and cumin seeds and saute briefly. Add 400 ml (approximately 1 2/3 cup) of water, season with salt and simmer, covered, for about 45 minutes.
3.
Peel carrots adn cut into thirds crosswise. Rinse cabbage, remove outer leaves and hard stalk and cut into strips. Add both to the pan after 25 minutes of cooking. Season stew with salt and pepper, add drained chickpeas and sprinkle with freshly chopped parsley. Pour into bowls and serve.
