North African Lamb Stew with Olives
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
732
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 39 mg | (325 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 631 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 5 cups Lamb neck (cubed)
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red pepper (diced)
- 1 green Bell pepper (diced)
- 4 Portobello Mushroom (peeled and diced)
- 1 Tbsp Ras el hanout
- 2 Tbsps honey
- 1 Tbsp tomato puree
- 3 cups vegetable stock (hot)
- ½ cup pitted Olives
- salt
- freshly ground peppers
Product recommendation
Boneless lamb shoulder or leg can be used if neck fillet is not available.
Preparation steps
1.
Heat the olive oil in a tagine or casserole dish set over a moderate heat until hot.
2.
Add the lamb with seasoning and brown well all over. Stir in the onion, garlic, peppers, mushrooms, and ground spices.
3.
Stir in the honey, tomato puree, and stock. Cover with a lid and cook over a low heat for 1 hour 45 - 55 minutes until the lamb is tender.
4.
Stir in the olives and adjust the seasoning to taste before serving.
