Duration: 240 mins (60 mins for preparation and 60 mins for cooking);
Cooking method: Baking;
Servings: 8 X 480g.
- 1500g whole lamb, beef, or pork (30RON);
- 1000g potatoes (2RON);
- 500g carrots (1RON);
- 500g summer squash (2RON);
- 300g mozzarella cheese (8RON);
- 10g parsley (1RON);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tsp) (negligible price).
- Wash the meat and cut it in small cubes. If it has bone, a lamb leg for instance, boil it until the meat easily detaches (2 hours) and reuse the water afterwards;
- Peal and rinse the vegetables, cut them in slices, and put them into a baking pan so that it is fully covered;
- Put the meat over the vegetables and season;
- Boil the potatoes in the same water the meat boiled;
- Puree the potatoes together with the mozzarella and pour the mixture over the meat so that is fully covered;
- Bake for 60 minutes at 180°C (356°F).
- Calories: 673.66kcal;
- Protein: 46.06g;
- Fat: 40.93g;
- Trans fat: 0g;
- Carbohydrates: 30.21g;
- Fiber: 5.21g;
- Sugars: 6.44g.
- Histidine: 1.01g;
- Isoleucine: 1.67g;
- Leucine: 2.67g;
- Lysine: 2.69g;
- Methionine: 0.84g;
- Phenylalanine: 1.45g;
- Threonine: 1.53g;
- Tryptophan: 0.47g.
- Vitamin A: 447.6ug;
- Vitamin B1 (Thiamine): 0.32mg;
- Vitamin B2 (Riboflavin): 0.55mg;
- Vitamin B3 (Niacin): 10.7mg;
- Vitamin B5 (Pantothenic acid): 1.5mg;
- Vitamin B6 (Pyridoxine): 0.56mg;
- Vitamin B9 (Folate): 69.91ug;
- Vitamin B12 (Cobalamin): 0ug;
- Choline: 27.99mg;
- Vitamin C (Ascorbic acid): 19.97mg;
- Vitamin D (Cholecalciferol): 0.11ug;
- Vitamin E (Tocopherol): 0.82mg;
- Vitamin K: 25.24ug.
- Calcium: 201.85mg;
- Copper: 0.35mg;
- Iron: 3.75mg;
- Magnesium: 77.56mg;
- Manganese: 0.53mg;
- Phosphorus: 435.6mg;
- Potassium: 1108.67mg;
- Selenium: 34.68ug;
- Sodium: 1036.39mg;
- Zinc: 6.11mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.59g;
- Linoleic acid (LA Omega-6): 1.63g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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