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Lamb Stew

Sourdough bread is considered to be one of the healthiest breads because it contains lactic acid helps decrease the levels of phytic acid in bread (phytic acid interferes with the absorption of certain nutrients, which is a bad thing). This in turn, helps other nutrients become more readily available, digestible and absorbable.

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    Soft Baugette Bread 1.0 Unit(s)

    Soft Baugette Bread

    Salted Butter 5.0 grams

    Salted Butter

    Potato 75.0 grams

    Potato

    Carrots 65.0 grams

    Carrots

    Celery 50.0 grams

    Celery

    Red Onion 75.0 grams

    Red Onion

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Brown Gravy by Let's Cook 75.0 ml

    Brown Gravy by Let's Cook

    Lamb Steaks 125.0 grams

    Lamb Steaks


    • Time : 40.0 mins
    • |
    • Calories: 750.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 105.0 g
    Your Pantry Essentials
    Utensils: pot |
    Pantry: salt and pepper |
    Prepare your Ingredients
    Red Onion: peel and cut into large dices
    Carrot: wash and cut into large dices
    Potatoes: wash and cut into large dices
    Celery: wash and cut into large dices
    Button Mushrooms: wash, dry and cut into thick slices
    Flat leaf Parsley: wash, dry and chop. Keep aside for the garnish
    Lamb: cut into bite sized cubes.
    Make the Stew
    Heat a pot on medium heat and then add the salted butter. Sauté the lamb cubes and brown on all sides. Then add the onions, carrots, celery, mushrooms and potato. Sauté for a few minutes. Add in the brown gravy provided and enough water to just about cover the lot. Cover the pot and let it simmer for 40 minutes. Check the seasoning. Garnish with chopped parsley.

    Serve the Stew with soft Baugette Bread.