Mutton and Rice Stew

Name: Mutton and Rice Stew
Total time: 1 h 10 min
Yield: 4
Cuisine: European, Greek
Ingredients: 3 tablespoons sunflower oil; 4 cups Leg of mutton (or lamb), cubed; 2 onions (chopped); 2 cloves garlic (chopped); 2.5 cups chicken stock; 1 dried chile pepper; 4 cups canned tomatoes; 1.667 cups short-grain Rice ((risotto rice); 1 teaspoon dried oregano; salt; black peppercorn; fresh Oregano Leaf (to garnish)

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

3974

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	3,974 kcal	(189 %)
Protein	535.89 g	(547 %)
Fat	187.73 g	(162 %)
Carbohydrates	36.86 g	(25 %)
Sugar added	0 g	(0 %)
Roughage	4.3 g	(14 %)

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more nutritional values

Vitamin A	116.72 mg	(14,590 %)
Vitamin D	0 μg	(0 %)
Vitamin E	13.6 mg	(113 %)
Vitamin B₁	1.2 mg	(120 %)
Vitamin B₂	4.88 mg	(444 %)
Niacin	175.43 mg	(1,462 %)
Vitamin B₆	6.33 mg	(452 %)
Folate	42.91 μg	(14 %)
Pantothenic acid	14.78 mg	(246 %)
Biotin	8.21 μg	(18 %)
Vitamin B₁₂	70.49 μg	(2,350 %)
Vitamin C	50.35 mg	(53 %)
Potassium	7,012.51 mg	(175 %)
Calcium	197.24 mg	(20 %)
Magnesium	549.2 mg	(183 %)
Iron	76.69 mg	(511 %)
Iodine	1.5 μg	(1 %)
Zinc	95.13 mg	(1,189 %)
Saturated fatty acids	83.04 g
Cholesterol	1,730.45 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

onion garlic oregano salt

Ingredients

for

servings

Ingredients: 3 tablespoons
sunflower oil; 4 cups
Leg of mutton (or lamb), cubed; 2
onions (chopped); 2 cloves
garlic (chopped); 2 ½ cups
chicken stock; 1
dried chile pepper; 4 cups
canned tomatoes; 1 ⅔ cups
short-grain Rice ((risotto rice); 1 teaspoon
dried oregano; salt; black peppercorn; fresh Oregano Leaf (to garnish)

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Preparation steps

Heat the oil in a frying pan and brown the mutton over a high heat for about 4 minutes, stirring. (you will need to do this in batches) Put the browned meat to one side.

Sweat the onions and garlic in the frying fat, then return the meat to the pan. Add the chicken stock and simmer gently for about 15 minutes.

Crush the chill in a mortar and add to the pan with the tomatoes and their juice and the rice. Season with dried oregano, salt and pepper.

Cover the pilaf and cook over a low heat for about 25-30 minutes until the rice and mutton are tender. Stir occasionally or add a little water if the rice becomes too dry.

Serve the pilaf sprinkled with oregano.