Sweet Fruit and Lamb Casserole
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
905
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups stewing lamb (cut into diced pieces)
- ⅔ cup dried Apricot
- 2 fresh Apricot (stoned and quartered)
- 3 Tbsps raisins
- ¼ tsp ground cloves
- ¼ tsp ground cilantro
- ¼ tsp cayenne pepper
- ¼ tsp Turmeric
- 1 tsp ground ginger
- 1 tsp cinnamon
- 4 green Cardamom (crushed)
- 2 Tbsps butter
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 Cinnamon stick
- 1.333 cups chicken stock
- ¼ cup whole almonds
- 1 Tbsp honey
- 2 beef-steak Tomatoes (quartered)
- 2 carrots (cut into batons)
- flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
In a bowl, blend together the cloves, coriander, cayenne, turmeric, ginger, cinnamon, cardamom, black pepper with some water to make a paste
2.
Add the lamb and coat with the paste, cover and place in the fridge for a few hours to marinate
3.
In a large pot, heat the butter over a moderate heat and saute the onions, garlic and cinnamon stick until the onions are soft
4.
Add the lamb marinade and the stock and simmer and stew for 1 hour 20 minutes or until the lamb is tender
5.
Add the apricots, raisins, almonds, carrots, tomatoes and honey and simmer for a further twenty minutes when the lamb should begin to fall apart
6.
Check seasoning and add the chopped parsley and serve immediately
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
