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4 Serves
74 Mins
24 g
4 g
21 g
Thoroughly clean the lamb offal and use a sharp chefs knife to chop the liver, heart, and lungs into small, uniform bite-sized pieces.
Ingredients, vitamins, and health benefits
Lamb Offal (Liver, Heart, Lungs)
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IndianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
383 mg / 4,700 mgSodium
210 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Peel and finely dice the onion and garlic using a cutting board.
Heat the vegetable oil in a large frying pan over medium-high heat.
Add the chopped offal to the frying pan and sear until browned, then stir in the diced onion and garlic, cooking until softened.
Season the mixture generously with salt and black pepper, tossing well to combine before serving hot.
Onion
Garlic
Vegetable Oil
Salt
Black Pepper
Vitamin A
9 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
383 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
11
g37
g20
g
Kenyan
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g