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8 Serves
88 Mins
Prepare the lamb by rubbing it thoroughly with the Omani spice blend, salt, and pepper, ensuring the meat is evenly coated.
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MexicanVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
59 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
628 mg / 1,250 mgPotassium
1054 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
15 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
20 g / 20 gCholesterol
259 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat and sear the lamb until browned on all sides.
Wrap the seared lamb in banana leaves to lock in moisture and place it into the pot, covering tightly to simulate a slow-roasting environment.
Cook the lamb on low heat for the remaining time until the meat is fork-tender and falling off the bone.
16
g61
g53
g
Peruvian
Lebanese