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6 Serves
111 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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TunisianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
18 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
45 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
508 mg / 1,250 mgPotassium
938 mg / 4,700 mgSodium
1107 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2149 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the lamb stew meat to the pot and brown it on all sides, then remove and set aside.
In the same pot, sauté the chopped yellow onion and minced garlic until softened and fragrant.
Return the meat to the pot and add the carrots, potatoes, and vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer until the meat is tender.
Tear the flatbread into pieces and stir them into the stew, cooking until the bread is soft and has absorbed the liquid.
Season the stew with salt and black pepper to taste before serving hot.
48
g11
g18
g
