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4 Serves
99 Mins
Using a sharp chef's knife, cut the lamb meat into small, uniform cubes and finely dice the onion and green peppers.
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TunisianVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
569 mg / 4,700 mgSodium
362 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed lamb meat to the pot and sear until browned on all sides, then reduce heat and cover to cook until tender.
Stir in the diced onion, green peppers, and minced garlic, sautéing until the vegetables are softened.
Season the mixture with salt and black pepper to taste, then serve the sauté hot.
48
g11
g18
g
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Turkish