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4 Serves
72 Mins
Using a chef's knife and cutting board, finely dice the yellow onions and mince the fresh garlic cloves.
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SwissVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
45 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
88 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
1126 mg / 1,250 mgPotassium
1367 mg / 4,700 mgSodium
1378 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
5366 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat and brown the lamb stew meat on all sides.
Add the diced onions to the Dutch oven and sauté until translucent, then stir in the minced garlic.
Pour in the vegetable broth and bring the mixture to a gentle simmer, then cover and cook for 30 minutes until the lamb is tender.
Season the stew with salt and black pepper to taste before serving hot.
8
g24
g7
g
Ethiopian
Thai