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4 Serves
76 Mins
Cut the lamb shoulder into large chunks and place them into the clay pot or a heavy-bottomed Dutch oven.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
29 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
217 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Add the garlic, cumin, saffron, and preserved lemon to the pot, then drizzle with olive oil and season with salt and pepper.
Cover the pot tightly and cook over low heat or in the oven for one hour until the lamb is tender and falling off the bone.
20
g31
g22
g
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Turkish