4 Serves
117 Mins
Prepare the lamb by cutting it into large chunks and seasoning thoroughly with salt and pepper.
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Vitamin E
5 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
160 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
453 mg / 1,250 mgPotassium
980 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
15 g / 50 gSaturated Fat
12 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the lamb until browned on all sides.
Remove the lamb, then add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Return the lamb to the pot, stir in the cilantro paste and chicha de jora, and bring to a gentle simmer.
Cover the pot and let the stew braise over low heat until the lamb is fork-tender.
Adjust seasoning with salt and pepper if necessary and serve hot.
3
g11
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