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6 Serves
106 Mins
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
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AmericanVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
17 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
65 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
982 mg / 4,700 mgSodium
1377 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
2044 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the lamb stew meat to the pot and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped onion and minced garlic until softened and fragrant.
Return the lamb to the pot, add the carrots, potatoes, and vegetable broth, then bring to a gentle boil.
Reduce the heat to low, cover, and simmer until the lamb is tender and the vegetables are cooked through.
Season the stew with salt and black pepper to taste before serving over pieces of flatbread.
38
g0
g23
g
Moroccan.jpg&w=3840&q=75)
Persian