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PERSIAN LAMB & VEGETABLE STEW
JENNY EATWELL'S RHUBARB AND GINGER20Ingredients
75Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil (I used rapeseed)
- 500 grams diced lamb
- 1 onion (large, diced)
- 1 pinch sea salt
- 2 large garlic cloves (chopped)
- 1/2 ground turmeric (a tsp)
- 1 tsp. cumin seeds
- 1 Tbsp. tomato puree
- 20 grams fresh coriander (roughly chopped)
- 10 grams fresh dill (roughly chopped)
- 10 grams fresh tarragon (roughly chopped)
- 1 liter lamb stock (made using two stock cubes)
- 1 whole red chilli (pierced all over)
- 4 dried limes (pierced all over)
- 1 waxy potato (large, peeled and diced very small)
- 1 butternut squash (small, peeled and diced)
- 5 mushrooms (quartered)
- 3 vine ripened tomatoes (pips removed and chopped)
- 15 grams barberries (or alternatively currants soaked in lemon juice)
- 1 handful baby spinach leaves
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol<5mg1% |
| Sodium570mg24% |
| Potassium1670mg48% |
| Protein12g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A310% |
| Vitamin C130% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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