4 Serves
71 Mins
Thoroughly clean the lamb offal and cut it into small, uniform bite-sized pieces using a sharp knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
859 mg / 4,700 mgSodium
876 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the prepared organ meats to the pot and sear them until browned, then stir in chopped onions and diced boiling potatoes, cooking until the vegetables are softened.
Season the mixture generously with salt and black pepper, stirring well to combine all flavors.
Reduce the heat to low, cover, and simmer for an additional 10 minutes to allow the flavors to meld before serving hot.
9
g62
g7
g
Polish.jpg&w=3840&q=75)
Kenyan