Turkish Lamb Stew with Croutons
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
319
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices white bread
- 4 Tbsps olive oil
- 2 Tomatoes
- 1 onion
- 2 garlic cloves
- 250 grams Ground lamb
- 2 Red paprika
- 1 tsp Tomato paste
- 1 l Beef broth
- salt
- freshly ground peppers
- 4 Tbsps Natural yogurt
- finely chopped mint (for garnish)
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F). Cut the bread into large cubes, drizzle with 1 tablespoons of olive oil and bake for about 10 minutes, until crisp.
2.
Rinse the tomatoes, remove the stems and dice. Rinse the bell peppers, remove the ribs and seeds and dice. Peel and finely chop the onion and garlic. Heat the remaining olive oil in a large pot and sauté the onion, garlic and ground lamb until the lamb is browned. Add the bell peppers and tomatoes and sauté briefly. Stir in the tomato paste and beef broth, season with salt and pepper, cover and simmer for about 30 minutes. Ladle the soup into 4 bowls, top each with 1 tablespoon of yogurt and a few of the croutons. Garnish with chopped mint and serve.
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