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4 Serves
88 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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PeruvianVitamin E
4 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
53 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
1092 mg / 4,700 mgSodium
2307 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
4 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the lamb pieces to the Dutch oven and sear until browned on all sides.
Stir in the diced onion and minced garlic, sautéing until softened and fragrant.
Pour in the tomato sauce and season with salt and black pepper, then cover and simmer until the lamb is tender.
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Moroccan