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4 Serves
87 Mins
Prepare the lamb liver by cleaning it thoroughly and cutting it into bite-sized cubes.
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Vitamin K
5 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
10 mg / 1.3 mgVitamin B3
31 mg / 16 mgVitamin B5
13 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
134 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
46 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
893 mg / 1,250 mgPotassium
754 mg / 4,700 mgSodium
886 mg / 2,300 mgZinc
8 mg / 11 mgCopper
26 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
875 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until they become soft and translucent.
Incorporate the cubed lamb liver into the pot, searing it briefly until browned on all sides.
Stir in the cumin, salt, and black pepper, then pour in the beef broth to cover the ingredients.
Reduce the heat to low, cover the pot, and allow the stew to simmer gently until the liver is tender and the sauce has thickened.
11
g34
g19
g
Brazilian
