4 Serves
120 Mins
Finely chop the onions and prepare the garlic using a garlic press.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
32 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
563 mg / 4,700 mgSodium
729 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Add the onions and garlic to the pot, sautéing until golden brown.
Incorporate the minced mutton into the pot, stirring frequently to brown the meat evenly.
Season the mixture with salt and pepper, then cover and simmer on low heat until the mutton is tender.
Remove the lid and stir well before serving the dish hot.
2
g14
g32
g
Uzbek
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