Tomato Lamb Casserole
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Long grain rice
- clear Broth (Instant)
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 250 grams onions
- 750 grams Tomatoes
- 2 garlic cloves
- 1 sprig fresh Sage (substitute 1 teaspoon dried)
- 7 mild Pepperoncini
Preparation steps
1.
Cook the rice in the broth for 15-18 minutes. Season the lamb with salt and pepper. Heat 2 tablespoons of olive oil and fry the lamb briefly on both sides. Set the lamb aside.
2.
Peel the onions and chop coarsely. Rinse the tomatoes and cut in half or quarters, depending on size. Heat the remaining olive oil. Peel the garlic and squeeze through a press into the oil. Add the onion and tomato and cook briefly.
3.
Rinse the sage, shake dry, pluck the leaves from the stems and add to the tomatoes. Add in the rice and broth. Season with salt and pepper.
4.
Distribute the lamb chops and peppers onto the mixture in an ovenproof dish and cook in the oven at 175°C (approximately 350°F) for 20-30 minutes.
