4 Serves
170 Mins
Cut the lamb and vegetables into large pieces so they hold their shape during the long simmer.
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ChineseVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
484 mg / 4,700 mgSodium
732 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Brown the lamb and onion in olive oil in a heavy pot.
Add water, garlic, salt, and pepper, bring to a boil, then lower the heat and simmer until the lamb is nearly tender.
Add the potatoes, carrots, and tomato and continue simmering until the vegetables are tender.
Taste the broth, adjust the seasoning, and serve the shurpa hot.
30
g75
g15
g
