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4 Serves
98 Mins
Prepare the lamb by cutting it into bite-sized cubes using a chef's knife on a cutting board.
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IndianVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
12 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
207 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
1114 mg / 1,250 mgPotassium
1995 mg / 4,700 mgSodium
988 mg / 2,300 mgZinc
22 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
454 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and sear the lamb until browned on all sides.
Add chopped onion and minced garlic to the pot, sautéing until softened and fragrant.
Pour in the lamb stock and bring to a gentle simmer, covering the pot to cook until the meat is tender.
Whisk in the plain yogurt and season with salt and black pepper, simmering for a final few minutes to thicken the sauce without boiling.
19
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Jordanian.jpg&w=3840&q=75)
Lebanese