North African Fruity Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
987
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 987 cal. | (47 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,936 mg | (48 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 532 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil
- 4 cups Lamb shoulder (bones, fat and tendons removed, meat diced)
- 3 ½ cups shallots (200 g | 1.5 cups diced)
- 2 garlic cloves (finely chopped)
- 2 ⅔ cups lamb stock
- 1 tsp Turmeric
- 2 ⅔ cups Dried Fruit (e. g. apricots, figs, plums, cranberries; 100 g | 0.667 cup chopped)
- ½ cup raisins (softened in water)
- Saffron
- cinnamon
- 2 Tbsps Pistachio (roughly chopped)
Preparation steps
1.
Heat the oil in a pot and fry the meat, diced shallots and garlic stirring continuously.
2.
Deglaze with 400 ml of stock and season well with the turmeric, salt and ground black pepper. Add the chopped fruits, cover with a lid and simmer for 40 minutes.
3.
Remove the lid, add the remaining fruit and shallots and simmer for a further 15-20 minutes on a medium heat.
4.
Add the remaining stock and the raisins and season with 2 pinches of saffron, cinnamon, salt and ground black pepper and simmer on a low heat for 5 more minutes.
5.
Season once more to taste and serve garnished with the pistachios and rice.
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