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6 Serves
100 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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FrenchVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
594 mg / 4,700 mgSodium
1140 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1544 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the lamb stew meat to the pot and brown it on all sides.
Stir in the chopped onions and minced garlic, sautéing until softened and fragrant.
Add the assorted vegetables and pour in the vegetable stock, then season with salt and black pepper.
Cover the pot and simmer the stew for 40 minutes until the meat is tender and flavors are well-integrated.
Tear the Rougag flatbread into bite-sized pieces and arrange them in serving bowls, then ladle the hot stew over the bread.
26
g53
g41
g
Algerian