4 Serves
95 Mins
Prepare the dough by mixing flour and water, kneading until elastic, then letting it rest before pulling into long, thin noodles.
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Vitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
178 µg / 400 µgCalcium
67 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
552 mg / 1,250 mgPotassium
834 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
99 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Heat oil in a large pot or Dutch oven over medium-high heat.
Add diced lamb, onions, and garlic to the pot, searing until the meat is browned and the aromatics are fragrant.
Stir in chopped bell peppers and radishes, cooking until slightly softened, then season with salt and black pepper.
Add tomato paste and enough water to cover the ingredients, then simmer until the sauce thickens and the meat is tender.
Boil the prepared noodles in a separate pot of salted water until al dente, then drain.
Serve the hot noodles in bowls topped with the meat and vegetable sauce.
65
g90
g82
g
French