Lamb and Vegetable Stew with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Leg of lamb (boneless)
- 3 Tbsps olive oil
- 400 grams onions
- 2 garlic cloves
- 1 green Pepperoncini
- 150 milliliters white wine
- 250 milliliters Vegetable broth
- 2 Tbsps freshly chopped rosemary
- salt
- freshly ground peppers
- 3 Tbsps Crème fraiche
- 1 pinch sugar
- 1 tsp Harissa
- 400 grams Tomatoes
- 50 grams green pitted Olives
- rosemary (for garnish)
Preparation steps
Rinse the lamb, pat dry with paper towels, remove fat and tendons and cut into about 3 cm (approximately 3/4 inch) cubes. Heat 2 tablespoons olive oil in a frying pan, add the lamb cubes and fry while stirring for 4-5 minutes. Remove and set aside. Peel the onions and the garlic and cut into thin slices. Rinse pepperoncini, remove stem and seeds and chop finely. Fry onions, garlic slices and pepperoncini in the frying pan with 1 tablespoon olive oil for 2 to 3 minutes.
Add the white wine, vegetable broth, rosemary and lamb. Bring to a boil again and season well with salt and pepper. Turn heat to low, cover and simmer about 45 minutes. Stir in crème fraiche and season with sugar and harissa to taste. Rinse tomatoes, halve and remove the stems and seeds. Cut the flesh lengthwise into thin slices and add to the lamb stew along with the olives. Simmer for 2 to 3 minutes. Garnish the lamb stew with rosemary and serve.
