8 Serves
105 Mins
48 g
24 g
13 g
Marinate the lamb with the Middle Eastern spice blend, salt, and pepper, ensuring the meat is thoroughly coated.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
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ZimbabweanVitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
768 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Prepare the vegetables by chopping the carrots and potatoes into large chunks using a chef's knife.
Layer the marinated lamb and vegetables into the cooking vessel, ensuring everything is seasoned with additional salt and pepper.
Lower the vessel into the Zarb pit and cover tightly to trap the heat, allowing the meat to slow-cook until tender.
Lamb
Basmati Rice
Middle Eastern Spice Blend (Baharat)
Mixed Vegetables
Vitamin A
236 µg / 900 µgVitamin C
11 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
768 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
45
g32
g30
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ArmenianZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
0 g