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6 Serves
110 Mins
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
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SyrianVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
17 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
510 mg / 1,250 mgPotassium
1146 mg / 4,700 mgSodium
1541 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
2044 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Add the lamb stew meat to the pot and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped onions, carrots, and leeks until softened.
Add the minced garlic and cook for one minute until fragrant.
Return the lamb to the pot, add the cubed potatoes, and pour in the vegetable broth until the ingredients are covered.
Bring the stew to a boil, then reduce heat to low, cover, and simmer until the lamb is tender and vegetables are cooked through.
Season the stew with salt and black pepper to taste, then serve hot.
25
g35
g15
g
Chinese
Tunisian