Spanish Lamb, Red Wine and Olive Stew
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1049
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,049 cal. | (50 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,246 mg | (31 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 774 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups lamb (e. g. leg or shoulder, cut into bite-sized pieces)
- 4 Tbsps olive oil
- 4 cups onions (finely sliced)
- 3 cloves garlic cloves (chopped)
- 2 Tbsps tomato puree
- ½ cup dry Red wine
- 2 cups lamb stock
- 2 cups chickpeas (tinned)
- 1 cup black Olives
- 4 Tbsps fresh parsley (chopped)
Preparation steps
1.
Fry the meat in a large pot in 2 tbsp oil until brown, then set aside.
2.
Fry the onion in the remaining oil and then add the garlic and the tomato purée. Return the meat to the pot and deglaze with the wine. Add the stock and season with salt and ground black pepper. Braise on the lowest heat for 1 hour, adding more liquid if necessary.
3.
Drain the chickpeas and the olives and stir into the stew. Cook for a final 15 minutes, then stir in the parsley and season with salt and ground black pepper.
