Stewed Lamb Chops with Tomatoes, Bell Peppers and Rice
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 67.14 g | (69 %) | ||
| Fat | 33.24 g | (29 %) | ||
| Carbohydrates | 26.96 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.81 g | (9 %) |
more nutritional values
| Vitamin A | 34.25 mg | (4,281 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.02 mg | (9 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 29.82 mg | (249 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 66.28 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.75 μg | (17 %) | ||
| Vitamin B₁₂ | 5.99 μg | (200 %) | ||
| Vitamin C | 7.72 mg | (8 %) | ||
| Potassium | 913.83 mg | (23 %) | ||
| Calcium | 68.92 mg | (7 %) | ||
| Magnesium | 103.38 mg | (34 %) | ||
| Iron | 6.21 mg | (41 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 12.65 mg | (158 %) | ||
| Saturated fatty acids | 11.16 g | |||
| Cholesterol | 206.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Lamb cutlets
- 1 tsp olive oil
- 1 onion
- 1 garlic clove
- Bell pepper (1 each red, yellow and green)
- 300 milliliters Beef broth (from a jar)
- 1 can Tomatoes
- 1 tsp tomato puree
- 1 tsp dried oregano
- 70 grams black Olives (pitted)
- 2 tsps cornstarch
- 300 grams Long grain rice
- salt
- peppers
Preparation steps
1.
For the lamb: Heat the oil in a skillet. Add the lamb and sear until golden on both sides, about 8 minutes. Peel and slice the onion. Peel and press the garlic. Cut the bell peppers in half, remove seeds and white ribs, and cut into strips.
2.
Add the onions, garlic, bell peppers and olives to the skillet, and cook for 5 minutes. Add the lamb, beef broth, tomatoes, tomato puree and oregano to the vegetable mixture and bring to a boil. Cook over low heat for 45 minutes.
3.
For the rice: Prepare the rice according to package directions.
For serving: In a bowl, blend the cornstarch with 30 ml (approximately 2 tablespoons of water) until smooth. Stir into the vegetable mixture and simmer until thickened, about 2 minutes. Serve the lamb over the rice.
