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6 Serves
116 Mins
Prepare the lamb by cutting it into large, uniform chunks. Peel and chop the onions, carrots, and potatoes into bite-sized pieces.
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SyrianVitamin E
1 mg / 15 mgVitamin K
18 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
4 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
54 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
410 mg / 1,250 mgPotassium
1211 mg / 4,700 mgSodium
1724 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat. Add the lamb chunks and sear until browned on all sides.
Add the chopped onions and minced garlic to the Dutch oven, sautéing until the onions are translucent and fragrant.
Pour in the vegetable broth and add the carrots and potatoes. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot and simmer for 60 minutes, or until the lamb is tender and the vegetables are cooked through.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
25
g35
g15
g
Japanese
Tunisian