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6 Serves
71 Mins
In a large bowl, combine the lamb pieces with the spice blend, salt, and pepper, ensuring the meat is thoroughly coated.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
21 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
58 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
630 mg / 1,250 mgPotassium
808 mg / 4,700 mgSodium
399 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2555 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the lamb until browned on all sides.
Add water to the pot, cover, and simmer the lamb until tender, then stir in the honey and raisins, allowing the sauce to thicken into a glaze.
20
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Turkish