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Slow cooker lamb and butterbean stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

165.4g

Energy (kJ)

13278kJ

Energy (kcal)

3176kcal

Carbohydrate incl. fibre (g)

191.7g

Carbohydrate excl. fibre (g)

156.3g

Sugar (g)

46.3g

Fibre (g)

35.5g

Fat (g)

197.4g

Saturated fat (g)

75.9g

Unsaturated fat (g)

106.6g

Monounsaturated fat (g)

84.7g

Polyunsaturated fat (g)

22.0g

Trans fat (g)

0.0g

Cholesterol (mg)

554mg

Sodium (mg)

1039mg

Salt (g)

2.60g

Vitamin A (IU)

23965IU

Vitamin C (mg)

191.3mg

Calcium (mg)

499mg

Iron (mg)

28.97mg

Potassium (mg)

6925mg

Total

165.4g

13278kJ

3176kcal

191.7g

156.3g

46.3g

35.5g

197.4g

75.9g

106.6g

84.7g

22.0g

0.0g

554mg

1039mg

2.60g

23965IU

191.3mg

499mg

28.97mg

6925mg

  • 15 ml sunflower oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 kg lamb, cubed
  • 15 ml cake flour
  • 30 ml mustard powder
  • 15 ml Rajah mild and spicy curry powder
  • 10 ml Robertsons rosemary
  • 1 medium butternut, peeled and cubed
  • 2 carrots, peeled and sliced
  • 2 large potatoes, peeled and quartered
  • 1 410 g tin tomato and onion mix
  • 30 ml original chutney
  • 15 ml Worcestershire sauce
  • 1 sachet Knorr brown onion soup
  • 400 ml boiling water
  • 1 Knorr beef stock pot
  • 1 punnet button mushrooms, quartered
  • 1 tin butter beans, drained