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4 Serves
92 Mins
27 g
34 g
27 g
Peel and chop the potatoes, eggplant, onions, and tomatoes into uniform chunks using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Potatoes
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
51 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
737 mg / 1,250 mgPotassium
1598 mg / 4,700 mgSodium
841 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Cut the lamb into bite-sized pieces and season thoroughly with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb pieces until browned on all sides.
Layer the onions, potatoes, eggplant, and tomatoes over the lamb in the pot, then cover and simmer on low heat until all vegetables are tender.
Eggplant
Tomato
Lamb Stew Meat
Salt
Black Pepper
Olive Oil
Vitamin A
27 µg / 900 µgVitamin C
64 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
51 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
737 mg / 1,250 mgPotassium
1598 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
26
g33
g21
g
Indian
21
g78
g20
gZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g