Photo: Emiliano Vittoriosi
Lamb red wine & rsmry casserol
30 ingredients
Serves 4
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Nick Nairn's recipe from Saturday Kitchen, available on BBC Website: Cook a hearty and unctuous lamb dish and top it all off with Nick Nairn's tasty side dishes.
Estimated Nutrition (whole recipe, rough)
1875
Calories
109g
Protein
68g
Fat
202g
Carbs
Counts 22 of 23 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | 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
- For the casserole
- 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/cubes
- 2 tbsp plain white flour, seasoned
- 1 tbsp olive oil
- 25g/1oz butter
- 1 tbsp tomato puree
- 300ml/½ pint red wine
- 300ml/½ pint chicken and beef stock
- leaves from 1 sprig of fresh rosemary, finely chopped
- 1 garlic clove, crushed
- 1 carrot, cut into 1cm/½in dice
- 1 onion, cut into 1cm/½in dice
- 2 celery sticks, cut into 1cm/½in dice
- salt & pepper
- For the potato stacks
- 4 large Maris Piper potatoes
- 75ml/2½fl oz fruity olive oil
- plus extra for greasing
- 2 tbsp roughly chopped fresh rosemary
- 1 tbsp roughly chopped fresh thyme
- salt & pepper
- For the braised red cabbage
- 50g/2oz butter
- 750g/1lb 10oz red cabbage, cored and thinly sliced
- 2 tbsp redcurrant jelly
- 3 tbsp red wine vinegar or sherry vinegar
- 1 orange, finely grated zest and juice
- 250ml/9fl oz ruby port
- salt & pepper
- 85g/3oz raisins
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes