Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
1468
Calories
72g
Protein
52g
Fat
169g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds lean lamb shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, crushed
- 1 teaspoon vegetable oil
- 2 cups fat-free beef broth
- 1/3 cup white wine
- 1/2 cup sliced green onions
- 2 cups diagonally sliced carrots
- 1 1/2 cups cubed turnips
- 1/4 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 bay leaf
- 1 tablespoon cornstarch
- 3 cups hot cooked rice
- =
Directions
1
Season lamb with salt, pepper and garlic. Brown in oil. Add broth, wine, vegetables, thyme, marjoram and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 1 hour.
2
Mix 2 tablespoons water into cornstarch. Add to stew. Cook, stirring, about 2 minutes longer. Remove bay leaf. Serve over fluffy rice.
Recipe sourced from
fandom