Lamb meat with spinach and spring onions

Lamb meat you like or don’t like. There isn’t middle. Only us who worship the lamb meat know how big the loss of those who don’t eat it is. Roast lamb in the true sense of the word, is a specialty. This is something that cannot be wrong because what it is actually the most important is the meat the way it is. Everything else is left to our tastes. So we offer you this recipe for delicious lamb with spinach.

Lamb meat with spinach and spring onions

For 4 servings, you need 800 g lamb meat or smaller leg of lamb and 1 kg of spinach. You need 400 g onion, 8-10 stalks of spring onion, 2 stalks of leek and 7-8 cloves of garlic. For frying, you can use oil of sesame, grape seed or olive. For meat, you’ll need flour, and if you are on low-carb nutrition use almond, chestnut or flax flour. To season the dish, pick next spices: parsley, salt, ground black pepper, 1 teaspoon of chilli powder and homemade mixture of dry spices. Also, you’ll need 100 ml white wine. For serving is desirable sour milk (or yogurt if you like better).

First, you should separate lamb meat from bone, and cut 800 g on pieces. Roll the pieces of meat in flour and fry on all sides in hot oil, so it turns golden brown. When meat is done, take it out from oil and fry finely chopped onion until soften. Then add chopped leek and spring onion and fry at low heat for another 10 minutes.

Add fried lamb meat and chilli powder and pour little hot water. Cover the pan and simmer about a half an hour or until the meat is soft. Stir occasionally and add water if necessary to be neither thick nor perfectly liquid.

While simmering, clean and wash spinach and cut it as thicker strips. Put the spinach in boiling water and cook for 1 minute, so the bitterness would come out. Then add the spinach to the pan. Season it with salt, pepper and dry spices. Pour a little hot water and cook for 20 minutes. Serve with sour milk.

Facts about lamb meat

Lamb meat is good for low-carb diets. It doesn’t contain carbohydrates. Energy value is 294 kcal per 100 g and out of it 25 g protein and 21 g fat. It is one of the tastiest and best types of meat. The meat is very similar in taste goat. It contains easily digestible proteins that do not affect our metabolism. Due to the low content of connective tissue proteins in lamb meat are easier to digest. That is why they have an advantage over proteins from veal and chicken.

Lamb contains all the vitamins and minerals in optimal quantities. It is easier to digest than beef and mutton. Cooked lamb meat contains less cholesterol than chicken or turkey drumstick. With regard to the composition and characteristics of the meat, it is recommended for patients who have problems with cholesterol, heart and patients with poor blood count. It is especially recommended as the first type of meat that is introduced into the menu of nine-month baby.

 

 

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