Braised Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 41.24 g | (42 %) | ||
| Fat | 25.24 g | (22 %) | ||
| Carbohydrates | 45.34 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.04 g | (13 %) |
| Vitamin A | 36.96 mg | (4,620 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 14.91 mg | (124 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 75.82 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.04 μg | (11 %) | ||
| Vitamin B₁₂ | 3.42 μg | (114 %) | ||
| Vitamin C | 40.14 mg | (42 %) | ||
| Potassium | 1,226.81 mg | (31 %) | ||
| Calcium | 102.57 mg | (10 %) | ||
| Magnesium | 73.11 mg | (24 %) | ||
| Iron | 5.51 mg | (37 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 6.89 g | |||
| Cholesterol | 108.75 mg |
Ingredients
Preparation steps
Cut lamb into 2 cm (approximately 3/4 inch) cubes.
Rinse, trim and slice the zucchini.
Cut onion into rings.
Finely chop the garlic.
Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes.
Drain beans.
Working in batches, brown the meat cubes in 1 tablespoon hot olive oil in a large pan over high heat. Season with salt and pepper, remove from the pan and set aside.
Add zucchini to pan with 1 tablespoon oil and sauté briefly. Add half the garlic, season with salt and pepper, remove from the pan and set aside.
Add the remaining oil to the pan and fry the potatoes for about 10 minutes. Add onion rings and cook for another 5 minutes, then stir in the beans, wine and tomatoes and bring to a boil. Finally, add the meat, zucchini, remaining garlic and the herbs. Cover and simmer about 10 minutes. Season with salt and pepper and serve.
