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4 Serves
72 Mins
Prepare the lamb by cutting it into bite-sized pieces using a chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
60 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
482 mg / 1,250 mgPotassium
1033 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
24 g / 20 gCholesterol
178 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat olive oil in a large heavy-bottomed pot or stone pot over medium heat.
Sauté the chopped onions and minced garlic until fragrant and translucent.
Add the lamb pieces to the pot and brown them on all sides.
Pour in the lamb stock and add the root vegetables, then bring to a simmer.
Cover and simmer the stew for 30 minutes until the lamb is tender and the flavors have melded.
Season with salt and black pepper to taste, then stir in the prepared hilbeh paste just before serving.
4
g8
g30
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Ethiopian
Indian