Moroccan Style Lamb Ragout with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 600 grams Lamb shoulder (boneless)
- 80 grams raisins
- 500 grams shallots
- 100 grams dried Apricot
- 100 grams dried Figs
- 100 grams dried Plum
- 100 grams dried Cranberry
- 2 garlic cloves
- olive oil
- 650 milliliters Vegetable broth
- 1 tsp Turmeric
- salt
- peppers (freshly ground)
- 2 generous pinches Saffron
- cinnamon
- 2 Tbsps coarsely chopped Pistachio
Preparation steps
Rinse lamb shoulder, pat dry with paper towels, trim and cut into 2 cm (approximately 1 inch) cubes.
Soak raisins in water. Peel onions and garlic, cut 200 grams (approximately 7 ounces) of shallots into 1 cm (approximately 0.2 inch) cubes. Finely chop garlic. Chop 100 grams (approximatley 3.5 ounce) of dried fruit.
Heat oil in a pan, cook lamb, onions and garlic, stirring, until meat is browned. Add 400 ml (approximately 1 2/3 cup) of vegetable broth, season with turmeric, salt and pepper. Add chopped dried fruits and simmer, covered, for 40 minutes. Remove the lid, add whole dried fruit and whole shallots and simmer for 15-20 minutes on medium heat. Add more vegetable broth and drained raisins. Season with saffron, cinnamon, salt and pepper, simmer on low heat for about 5 minutes.
Season lamb with salt and peper to taste. Sprinkle with pistachios and serve.
