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4 Serves
58 Mins
Clean and dice the lamb liver and lamb heart into bite-sized pieces using a chef's knife on a cutting board.
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CameroonianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
38 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
47 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
382 mg / 2,300 mgZinc
3 mg / 11 mgCopper
7 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
286 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium heat.
Sauté the finely chopped onion and minced garlic until translucent and fragrant.
Add the diced lamb liver and heart to the pot, searing them until browned on all sides.
Stir in the tomato paste, ground cumin, salt, and black pepper, then add enough water to cover the meat.
Cover the pot and simmer over low heat until the meat is tender and the sauce has thickened, approximately 20 minutes.
Adjust seasoning with additional salt and pepper if needed and serve hot.
24
g19
g24
g
Filipino
American