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4 Serves
94 Mins
57 g
38 g
21 g
Using a chefs knife, dice the onion and prepare the lamb into bite-sized cubes.
Ingredients, vitamins, and health benefits
Onion
Lamb
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EthiopianVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
70 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
578 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent.
Add the lamb to the pot and brown it on all sides, then stir in the tomato paste, chickpeas, and mixed spice.
Pour in enough hot water to cover the ingredients, bring to a boil, then reduce heat to low and simmer until the meat is tender.
Season the stew with salt and pepper to taste before serving hot.
Olive Oil
Tomato Paste
Chickpeas
Mixed Spice
Hot Water
Salt
Black Pepper
Vitamin A
3 µg / 900 µgVitamin C
10 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
70 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
578 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
5
g33
g8
g
Nicaraguan
JamaicanZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgAlcohol
0 g