Vegetable Stew with Lamb

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Vegetable Stew with Lamb
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
431
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie431 cal.(21 %)
Protein31.32 g(32 %)
Fat18.8 g(16 %)
Carbohydrates35.81 g(24 %)
Sugar added0 g(0 %)
Roughage6.77 g(23 %)
Vitamin A225.22 mg(28,153 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.32 mg(29 %)
Niacin12.19 mg(102 %)
Vitamin B₆0.64 mg(46 %)
Folate177.53 μg(59 %)
Pantothenic acid1.05 mg(18 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂2.31 μg(77 %)
Vitamin C137.11 mg(144 %)
Potassium845.51 mg(21 %)
Calcium91.99 mg(9 %)
Magnesium88.81 mg(30 %)
Iron3.22 mg(21 %)
Iodine0.3 μg(0 %)
Zinc5.28 mg(66 %)
Saturated fatty acids5.05 g
Cholesterol80.95 mg

Ingredients

for
4
Ingredients
3 Tbsps Wood Ear Mushrooms
350 grams Lamb fillet
2 Tbsps olive oil
2 garlic cloves
salt
freshly ground peppers
100 grams Basmati rice
750 grams Savoy cabbage
250 milliliters Chicken broth (instant)
2 red chili peppers
1 yellow Bell pepper
¼ tsp ground Cumin
¼ tsp Curry powder
1 tsp soy sauce

Preparation steps

1.

Soak mushrooms in 250 ml (approximately 8 ounces) of lukewarm water. Trim lamb fillet if necessary, rinse, pat dry and cut into thin slices. Heat oil in a saucepan and brown lamb briefly on each side. Place browned lamb slices in a bowl.

2.

Peel garlic and squeeze through a garlic press over the meat and season with salt and pepper.

3.

Rinse rice thoroughly under cold water, then boil rice in a pot with twice the amount of salt water, covered and let simmer for about 20 minutes over very low heat.

4.

Rinse chile peppers and bell pepper and trim. Finely chop chile peppers. Cut bell pepper into small cubes.

5.

Trim mushrooms, remove stems and cut into quarters. Cut cabbage into strips. Add cabbage and mushrooms to frying pan and saute briefly. Add broth, bring to a boil and add bell pepper and chile peppers, cover and simmer for 10 minutes over medium heat. Season with salt, cumin, curry and soy sauce. Then stir in rice, lamb and lamb roasting juices and cook briefly.