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Lamb and Vegetable Stew

Make this once and you'll see just how hearty and satisfying it is. Lamb and vegetable stew is simple to put together yet comes out wonderfully flavorful. It works as both an everyday dinner and a dish for a special occasion. For the stew, choose young, tender lamb. You can use any spices you like, though warm, Middle Eastern–style blends suit it especially well.

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Lamb vegetable stew
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 7 g
Fats 31 % 5 g
Carbohydrates 25 % 4 g
92 kcal
GI: 100 / 0 / 0
    1. Rinse the meat, pat it dry with a paper towel, and cut it into large chunks. 2. Wash, peel, and coarsely cut the carrots. Cut the washed celery the same way. Peel and slice the onion. 3. Peel and mince the garlic. 4. Wash and finely chop the tomatoes. 5. Heat a Dutch oven (or heavy pot) with the olive oil and butter until good and hot, add the meat, and brown it, stirring, for 3 minutes — a bit longer if you like your meat more well-browned. Transfer the lamb to a bowl. 6. Add the carrots, onion, and celery to the oil left in the pot. Cook over medium heat, stirring, for 5 minutes until softened, then add the garlic and cook everything together for 1 minute. 7. Add the tomatoes to the pot, stir, return the browned meat, and pour in the broth and water. Bring to a boil, then lower the heat to a minimum. Cover and simmer everything together for 1 hour. 8. Meanwhile, wash and peel the potatoes, cut them into large cubes, and add them to the pot. Cook everything together for 10 minutes. 9. Season with salt and spices. 10. While the potatoes cook, wash the cauliflower. Add it to the pot and cook for another 10 minutes. 11. Wash, dry, and chop the parsley. 12. Take the finished stew off the heat, sprinkle with parsley, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Celery stalk - 12  kcal/100g

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