The calories in meats, which are animal products, are primarily in the form of fat and protein. The percentages of nutrients depends on the exact cut, in other words the part of lamb chop calories animal the meat is from. It’s schocking how easy it makes weight loss!
How many calories should you consume? What app can you use to count calories? This is how many calories you burn with exercise and housework! This leftover lamb stew is a rich, economical and filling dish that makes a perfect weeknight supper. It is easy to make and delicious. Easy, delicious and quick, this good old-fashioned leftover lamb stew is a rich, economical and filling dish that makes a perfect week-night supper. A little lamb goes a long way in this frugal but tasty peasant casserole, so it is an excellent way of using up leftovers.
Using pre-cooked lamb means that an easy one-pot casserole doesn’t have to cook for hours, making it suitable for an after-work supper. If anything, this tasty dish is even better the next day, so you can make enough for two meals or prepare one in advance. My easy lamb casserole is a classic Northern European style recipe. A casserole dish of lamb stew with potatoes and carrots fills the frame. A 4 picture collage showing the ingredents, frying onions, adding ingredients and cooking leftover lamb stew.
Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces. Parboil the potatoes in salted water for 10 minutes. Put the fat in a shallow oven-proof dish with a lid. Set it on the stove to melt the fat, on a medium to low heat. Fry onion and celery for a few minutes.
Add a pinch of salt to draw out the liquid. Crush the garlic into the mixture and stir in. Cook for a few minutes so that the onion is translucent. Add lamb, carrots, and stir in. Stir in well, so that the fat is all absorbed. If there is flour left over that hasn’t combined with any fat, add a little more fat. Four picture collage showing steps: the stew, adding stock, adding potatoes then it’s ready to eat.
Slowly add the stock, stirring the whole time. Scrape the bottom of the dish with a wooden spoon to make sure nothing’s stuck. Add potatoes on top, and season with salt and pepper. Cover the dish with a lid, and place in the oven.
If the sauce needs thickening, take a tablespoon of cornflour in a small dish, and add a tablespoon of the sauce. Stir in until well mixed, and add to the casserole. Finally, squeeze in the juice of half a lemon. If you have it, add leftover gravy to the stock. Alternatively, you can use wine or beer. Use gluten free flour if intolerant. I made my leftover lamb stew with new potatoes, cutting the larger ones in half.