4 Serves
87 Mins
Prepare the lamb by cutting it into bite-sized pieces and finely chop the onion.
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Sri LankanVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
50 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
622 mg / 1,250 mgPotassium
921 mg / 4,700 mgSodium
1235 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Add the lamb and onions to the pot, sautéing until the meat is browned and the onions are translucent.
Pour in water or stock, bring to a boil, then reduce heat to simmer until the meat is tender.
Season the soup with salt and black pepper to taste before serving hot.
7
g22
g6
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Nigerian.jpg&w=3840&q=75)
Persian