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
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