4 Serves
85 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
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New ZealandVitamin E
4 mg / 15 mgVitamin K
559 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
267 µg / 400 µgCalcium
154 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
144 mg / 420 mgPhosphorus
432 mg / 1,250 mgPotassium
1312 mg / 4,700 mgSodium
785 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic in the pot until golden brown, then add the lamb and brown it on all sides.
Stir in the spinach and seasonings, then cover and simmer until the lamb is tender.
Season with salt and pepper to taste and serve hot.
6
g28
g3
g
Libyan