6 Serves
81 Mins
Trim the excess fat from the lamb shoulder and cut it into large, uniform chunks suitable for slow cooking.
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Vitamin E
1 mg / 15 mgVitamin K
86 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
256 mg / 1,250 mgPotassium
585 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
Sear the lamb pieces in the Dutch oven until browned on all sides, then remove and set aside.
Add chopped onions and garlic to the pot, sautéing until softened and fragrant.
Return the lamb to the pot, season generously with salt and pepper, and cover with a lid to simmer on low heat until the meat is fork-tender.
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Ethiopian
German