6 Serves
86 Mins
Prepare the lamb by cutting it into bite-sized chunks and peel the onions, carrots, and potatoes, chopping them into uniform pieces.
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GeorgianVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
45 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
373 mg / 1,250 mgPotassium
751 mg / 4,700 mgSodium
850 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the vegetable oil in a large stock pot over medium-high heat and sear the lamb until browned on all sides.
Add the chopped onions and garlic to the pot, sautéing until softened and fragrant.
Pour in water to cover the ingredients, bring to a boil, then reduce heat to a simmer. Add the carrots, potatoes, and tomatoes, seasoning with salt and black pepper.
38
g5
g14
g
Moroccan
Tunisian