4 Serves
69 Mins
53 g
37 g
24 g
Prepare the lamb and vegetables by chopping them into uniform pieces using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Vegetable Oil
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VietnameseVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
45 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
528 mg / 1,250 mgPotassium
823 mg / 4,700 mgSodium
1234 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the vegetable oil in a large stock pot over medium heat.
Add the onion and garlic to the stock pot, sautéing until softened and fragrant.
Incorporate the lamb and brown it thoroughly, then add the spices and enough hot water to cover the ingredients, simmering until the meat is tender.
Lamb
Turmeric
Coriander
Onion
Garlic
Hot Water
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
45 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
528 mg / 1,250 mgPotassium
823 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
24
g32
g11
g
Croatian
EthiopianZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgAlcohol
0 g