Mutton and Rice Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3974
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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 pepper
- fresh oregano (to garnish)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
5.
Serve the pilaf sprinkled with oregano.
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