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4 Serves
113 Mins
Heat the olive oil in a large pot over medium heat.
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TanzanianVitamin K
537 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
113 µg / 400 µgCalcium
165 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
392 mg / 1,250 mgPotassium
1031 mg / 4,700 mgSodium
796 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1533 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Add the lamb stew meat to the pot and brown it on all sides, then add the chopped yellow onion and minced garlic, sautéing until softened.
Stir in the fresh celery stalks, parsley, and mint, cooking briefly to release their fragrance.
Pour in the vegetable broth and add the dried limes, bringing the mixture to a gentle boil before reducing the heat to low.
Cover the pot and simmer the stew for 85 minutes, or until the lamb is tender and the flavors have melded.
17
g59
g14
g
Italian
Moroccan