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4 Serves
60 Mins
49 g
49 g
41 g
Cut the lamb into large, uniform pieces and season them thoroughly with salt and pepper.
Ingredients, vitamins, and health benefits
Leg Of Lamb
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ZimbabweanVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
48 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
647 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
971 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
152 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium-high heat and sear the lamb pieces until browned on all sides.
Add water to the pot to cover the lamb, bring to a boil, then reduce heat and simmer until the meat is tender.
In a separate bowl, whisk the jameed with water until smooth, then pour it into the pot with the lamb and simmer for an additional 10 minutes to integrate the flavors.
Salt And Pepper
Olive Oil
Hot Water
Jameed (Dried Fermented Yogurt)
Vitamin A
21 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
48 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
647 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
152 mg / 300 mgCaffeine
0 mgNet Carbs
45
g32
g30
g
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ArmenianZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
52 µg / 55 µgAlcohol
0 g