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4 Serves
81 Mins
30 g
35 g
27 g
Using a sharp chef's knife, cut the lamb into uniform bite-sized cubes and peel and chop the onions and carrots into similar sizes.
Ingredients, vitamins, and health benefits
Lamb Stew Meat
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CameroonianVitamin K
23 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
79 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
781 mg / 1,250 mgPotassium
1146 mg / 4,700 mgSodium
570 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the cooking oil in a large Dutch oven over medium-high heat and sear the lamb cubes until browned on all sides.
Add the chopped onions and garlic to the pot, sautéing until softened, then stir in the carrots and peas.
Season the mixture with salt and pepper, then add enough water or stock to cover the ingredients, bringing the pot to a gentle simmer.
Onion
Carrots
Cooking Oil
Garlic
Peas
Salt And Pepper
Hot Water
Vitamin A
466 µg / 900 µgVitamin C
62 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
79 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
781 mg / 1,250 mgPotassium
1146 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
6
g14
g30
g
Syrian
IndonesianZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g