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4 Serves
106 Mins
In a large heavy-bottomed pot or stone pot, heat the olive oil over medium heat.
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YemeniVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
31 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
329 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
801 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1533 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the lamb stew meat and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped yellow onion and minced garlic until softened and fragrant.
Return the meat to the pot, add the vegetable broth, and simmer until the meat is tender.
Whisk the fenugreek powder with water in a small bowl until it forms a thick, frothy white foam.
Season the stew with salt and black pepper, then top with the prepared fenugreek foam before serving immediately.
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Ethiopian
Indian