4 Serves
239 Mins
Season the ground lamb with salt and shape the mixture into small, uniform 1-ounce meatballs.
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NigerianVitamin E
1 mg / 15 mgVitamin K
258 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
82 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
943 mg / 4,700 mgSodium
1172 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
12 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat half of the olive oil in a frying pan over medium-high heat and sear the lamb meatballs until they are browned on all sides. Remove them from the pan and set aside.
In the same pan, add the remaining olive oil and sauté the chopped onion, mushrooms, carrots, and beets until they are softened and lightly caramelized.
Deglaze the pan with white vinegar, then transfer the vegetable mixture into a crockpot.
Add the browned meatballs, beef broth, and mixed herbs to the crockpot. Cover and cook on low for 3 hours.
While the stew finishes, prepare the cauliflower mash by steaming or boiling the cauliflower until tender, then blending or mashing until smooth.
Serve the stew warm over the cauliflower mash and garnish with fresh chopped parsley.
21
g36
g17
g
