4 Serves
98 Mins
42 g
9 g
19 g
In a large heavy-bottomed pot, sear the lamb meat in cooking oil until browned on all sides.
Ingredients, vitamins, and health benefits
Cooking Oil
Lamb
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PalestinianVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
31 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
321 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
744 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add chopped onion, garlic, and green bell pepper to the pot, sautéing until the vegetables are softened and fragrant.
Pour in the meat broth and bring to a simmer, then cover and cook until the meat is fork-tender.
Season the stew with salt and pepper to taste, ensuring the flavors are well-balanced.
Whisk the fenugreek powder with water until it forms a thick, frothy white paste, then dollop it over the hot stew just before serving.
Lamb meat
Onion
Garlic
Green Pepper
Black Pepper
Salt
Hot Water
Fenugreek (Hilbeh)
Vitamin A
5 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
31 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
321 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
10
g30
g8
g
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CzechZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g