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4 Serves
111 Mins
24 g
8 g
21 g
Preheat your oven to 175°C. Prepare the meat and vegetables by cutting them into uniform, bite-sized chunks using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Lamb or Beef
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Vitamin 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
13 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
479 mg / 4,700 mgSodium
283 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or traditional clay pot over medium heat. Add the meat and brown it on all sides.
Add the onions, garlic, and bell peppers to the pot, sautéing until they begin to soften.
Stir in the remaining vegetables and season generously with salt and pepper. Cover the pot and transfer it to the oven to slow-cook until the meat is fork-tender.
Eggplant
Tomato Paste
Olive Oil
Onion
Garlic
Green Bell Pepper
Salt And Pepper
Vitamin A
18 µg / 900 µgVitamin C
30 mg / 90 mgVitamin E
2 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
13 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
479 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
0
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g13
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Tongan
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g