Lamb Stew with Prunes and Quince

Lamb Stew with Prunes and Quince — 350 ккал

90 min
Medium
1 serv.

Description

Aromatic stewed meat with fruits. Lamb contains heme iron, and quince and prunes are rich in cohealthyer, which aids its absorption.

Rating

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  1. Cut lamb into medium cubes. Slice onion and carrot into half-rings.
  2. Wash quince, peel and core, cut into wedges. Wash prunes.
  3. In a thick-walled pot or cauldron, fry meat in batches until browned. Remove.
  4. In the same fat, fry onion and carrot until soft.
  5. Return meat to cauldron. Add quince, prunes, bay leaf and herbs.
  6. Pour in hot broth or water to almost cover contents.
  7. Bring to a boil, cover and simmer over low heat for 1-1.5 hours until meat is tender.
  8. Serve hot, sprinkled with fresh herbs.
350
kcal
25.0 g
Protein
22.0 g
Carbohydrates
18.5 g
Fats