hungarian

Lamb Stew with Tarragon and Root Vegetables

This simmered dish pairs lamb shoulder, cubed with beef or lamb stock, fresh tarragon, chopped and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

41 g Carbohydrates

41 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

155g lamb shoulder, cubed 395 kcal
93g onion, chopped 37 kcal
5g garlic, minced 7 kcal
108g carrot, sliced 44 kcal
93g parsnip, sliced 70 kcal
194g beef or lamb stock 12 kcal
8g vegetable oil 71 kcal
2g caraway seeds 6 kcal
1g bay leaf 2 kcal
8g apple cider vinegar 1 kcal
3g fresh tarragon, chopped 8 kcal
2g salt 0 kcal

Cooking instructions

vegetable oilsalt
Season lamb with salt and black pepper. Heat oil in a heavy pot over medium-high heat and brown lamb 5-6 minutes, stirring occasionally.
oniongarliccaraway seeds
Add onion and cook 4 minutes. Stir in garlic and caraway for 30 seconds.
carrotparsnipbeef or lamb stockbay leaf
Add carrots and parsnip; cook 2 minutes. Pour in stock and add bay leaf.
Bring to a simmer, cover, and cook 35-45 minutes until lamb is tender, adding a splash of water if needed.
apple cider vinegarfresh tarragon
Stir in vinegar and tarragon, simmer 2 minutes, then taste and adjust seasoning. Serve hot.