4 Serves
101 Mins
Prepare the ingredients by dicing the lamb, onions, and carrots into uniform pieces using a chef's knife on a cutting board.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
53 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
425 mg / 1,250 mgPotassium
778 mg / 4,700 mgSodium
803 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Add the diced lamb to the Dutch oven and sear until browned on all sides, then add the onions and carrots, sautéing until softened.
Pour in enough water to cover the ingredients, bring to a boil, then reduce heat to low and simmer until the meat is tender.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
16
g20
g16
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