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4 Serves
96 Mins
In a large pot, heat the cooking oil over medium heat and sauté the chopped onion until translucent.
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TanzanianVitamin E
4 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
30 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
174 µg / 400 µgCalcium
88 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
1098 mg / 1,250 mgPotassium
1949 mg / 4,700 mgSodium
761 mg / 2,300 mgZinc
21 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
18 g / 20 gCholesterol
391 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Add the lamb meat to the pot and brown it on all sides, then stir in the turmeric and black pepper.
Pour in the lamb stock or water, add the chickpeas and dried limes, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for approximately 60 minutes until the lamb is tender and the flavors have melded.
Season the broth with salt and pepper to taste before serving hot.
17
g59
g14
g
Italian
Moroccan