Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 3113 g |
| Energy | 411 kJ / 99 kcal | 12791 kJ / 3061 kcal |
| Sat. fat | 3 g | 64 g |
| Unsat. fat | 3 g | 82 g |
| Fibre | 1 g | 18 g |
| Salt | 466 mg | 14496 mg |
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600 gLamb - Cubes
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400 gTomato
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350 mlGreek Yogurt
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301 mlwine, table, Red
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250 gShallot
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33 mlOlive oil
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20 gTomatoes - pureed, canned
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20 gGarlic
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20 mlRed wine vinegar
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20 gBrown caster sugar
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15 gParsley
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15 gSalt
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15 gSoup, beef broth, cubed, dry
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5 gCinnamon
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2 gBay leaf dry
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1 gClove
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1 kgAsian Rice
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50 gHoney & Mustard Dressing
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3.1 kgTotal recipe weight
Equipment
Preparation time
15 Min
Cooking time
1 Hrs 30 Min
1
Heat the oven ( 180°C / 356°F)
2
Peal the small shallots, crush/peal & chop the garlic and dice the tomato into cubes of 1 cm
3
Put the cast iron casserole on medium to high heat with the olive oil. Stir-fry the shallots for 2-3 minutes
4
Add the lamb and stir-fry for a further 2 - 4 minutes until browned
5
Add the tomatoes, garlic, tomato purée, stock cube, red wine, wine vinegar, sugar, cinnamon stick, cloves and bay leaf.
6
Season with salt and pepper. Bring to a simmer. Then place the casserole in the oven for 90 minutes.
7
While the lamb is cooking prepare the Asian rice, chop the parsley and make the Honey-Mustard Dressing to go with the rocket salad
8
Wash the rocket salad and shake off the excess water, place in bowl ready to serve
9
Take the casserole out of the oven and stir through the yoghurt and parsley and serve with the rice and the salad
