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Swiss Lamb Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.1689
Energy (kCal)1560.3077
Carbohydrates (g)11.5087
Total fats (g)132.3142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut lamb meat into 30gr cubes. | 2. Pan-fry lamb over high heat for 2 minutes. | 3. Add beef stock (or buillion), white wine and seasoning. | 4. Cover and simmer for 40 minutes. | 5. Add turnips and pearl onions and simmer until tender, about 5 minutes. | 6. Add cornstarch (diluted with a little water) to thicken the sauce. | 7. Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste. | 8. Garnish with chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 1211.112 0.0 76.5677 97.9322
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lamb stock 1 1/2 1/2 - - - -
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    white wine 1/2 cup - - - -
    turnip 1/4 cup 9.1 2.0898 0.2925 0.0325
    white pearl onion 8 Peeled - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    saffron 1/4 0.5425 0.1144 0.02 0.0102
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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