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4 Serves
78 Mins
51 g
71 g
23 g
Dice the yellow onion and cut the lamb into bite-sized cubes using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Yellow Onion
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IndianVitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
76 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
586 mg / 1,250 mgPotassium
1222 mg / 4,700 mgSodium
1085 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
19 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and sauté the onions until translucent, then add the lamb cubes and brown them on all sides.
Stir in the yellow split peas, salt, and black pepper, then cover with water and bring to a gentle simmer.
Lamb
Turmeric
Tomato Paste
Dried Limes (Limoo Amani)
Dried Yellow Split Peas
Olive Oil
Salt
Black Pepper
Hot Water
Vitamin A
11 µg / 900 µgVitamin C
13 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
76 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
586 mg / 1,250 mgPotassium
1222 mg / 4,700 mgSodium
Fiber
19 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
32
g55
g44
g
Peruvian
ItalianZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgAlcohol
0 g