4 Serves
91 Mins
Cut the lamb into bite-sized pieces and finely chop the onions.
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Costa RicanVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
24 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
362 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
690 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
Add the lamb pieces to the pot and sear until browned on all sides.
Stir in the chopped onions and cook until they become translucent and soft.
Season the mixture with salt and black pepper to taste.
Reduce the heat to low, cover the pot, and simmer for approximately 40 minutes until the meat is tender.
Remove the lid and serve the dish hot.
48
g120
g40
g
Thai