4 Serves
73 Mins
Cut the lamb shoulder into bite-sized pieces and season thoroughly with salt and pepper.
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MalaysianVitamin E
4 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
89 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
775 mg / 1,250 mgPotassium
1324 mg / 4,700 mgSodium
1157 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
349 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb pieces until browned on all sides.
Add chopped onions and garlic to the pot, sautéing until softened and fragrant.
Pour in enough water to cover the meat, bring to a simmer, and cook covered until the lamb is tender.
Stir in the chopped lettuce and fresh dill, cooking until the greens are wilted and tender.
Whisk eggs and lemon juice in a separate bowl, temper with a ladle of hot broth, then stir the mixture into the stew to thicken it into a creamy sauce.
22
g57
g52
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Indian