Vegetable Stew with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 31.32 g | (32 %) | ||
| Fat | 18.8 g | (16 %) | ||
| Carbohydrates | 35.81 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.77 g | (23 %) |
| Vitamin A | 225.22 mg | (28,153 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.78 mg | (7 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 12.19 mg | (102 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 177.53 μg | (59 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 2.31 μg | (77 %) | ||
| Vitamin C | 137.11 mg | (144 %) | ||
| Potassium | 845.51 mg | (21 %) | ||
| Calcium | 91.99 mg | (9 %) | ||
| Magnesium | 88.81 mg | (30 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 5.28 mg | (66 %) | ||
| Saturated fatty acids | 5.05 g | |||
| Cholesterol | 80.95 mg |
Ingredients
- 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
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.
Peel garlic and squeeze through a garlic press over the meat and season with salt and pepper.
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.
Rinse chile peppers and bell pepper and trim. Finely chop chile peppers. Cut bell pepper into small cubes.
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.
