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8 Serves
103 Mins
Cut the lamb meat into small, uniform cubes using a sharp chef's knife on a cutting board.
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SpanishVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
24 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
600 mg / 4,700 mgSodium
988 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
21 g / 20 gCholesterol
132 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a large heavy-bottomed pot, melt the lamb fat over low heat until fully rendered.
Add the cubed lamb meat to the rendered fat along with salt, black pepper, and crushed coriander seeds, ensuring the meat is fully submerged.
Simmer the mixture gently until the meat is tender and the moisture has evaporated, then remove from the stove and let it cool slightly before transferring to storage jars.
26
g42
g11
g
