Directions:
- Place lamb in Dutch oven and cover with water.
- Add salt and pearl onions.
- Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
- Remove liquid.
- Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
- In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
- Serve warm with baked sweet potato. Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.93 Kcal (1884 kJ) | ||
| Calories from fat | 245.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 125.66mg | 42% | |
| Sodium | 1330.66mg | 55% | |
| Potassium | 688.68mg | 15% | |
| Total Carbs | 18.59g | 6% | |
| Sugars | 14.53g | 58% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 46.7mg | 259% | |
| Calcium | 361.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 67.44 Kcal (282 kJ) | ||
| Calories from fat | 36.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 42% | |
|---|---|---|---|
| Cholesterol | 18.84mg | 42% | |
| Sodium | 199.47mg | 55% | |
| Potassium | 103.23mg | 15% | |
| Total Carbs | 2.79g | 6% | |
| Sugars | 2.18g | 58% | |
| Dietary Fiber | 0.29g | 8% | |
| Protein | 4.27g | 57% | |
| Vitamin C | 1.4mg | 15% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 7mg | 259% | |
| Calcium | 54.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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