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Ingredients
- 20 g dried porcini mushrooms (see Tips)
- 350 g water
- 150 g brown onion, cut into quarters
- 2 garlic cloves
- 1 celery stalk, cut into pieces (3 cm)
- 1 tbsp oil
- 80 g tomato paste
- 2 tsp ground cumin
- 4 sprigs fresh thyme, leaves only
- 1 tbsp Chicken stock paste (see Tips)
- ¼ tsp ground cinnamon
- 1 dried bay leaf
- 200 g carrots, cut into pieces (3 cm)
- 500 - 600 g lamb, cut into cubes (2-3 cm)
- 100 g quinoa
- salt, to taste
- ground black pepper, to taste
- 200 g fresh button mushrooms, cut into quarters
- 170 g zucchini, cut into pieces (approx. 2 cm)
- 90 g frozen corn kernels
- Nutrition
- per 1 portion
- Calories
- 1240.9 kJ / 295.5 kcal
- Protein
- 27 g
- Carbohydrates
- 20.4 g
- Fat
- 10.7 g
- Saturated Fat
- 2.8 g
- Fibre
- 5.7 g
- Sodium
- 684.2 mg
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