Directions:
- Heat half the oil in a large saucepan on high> Cook lamb in 2 batches until browned on both sides. Transfer to a plate.
- Heat remaining oil in the same pan on high. Saute onion, garlic, chilli powder and paprika until onion is soft.
- Return lamb to the pan along with the stock and tomatoes. Bring to a boil. Reduce heat and simmer covered for 20 mins.
- Stir soup in. Simmer uncovered for 20-30 mins. or until lamb is tender. Stir chopped parsley through. Serve topped with shaved parmesan and more parsley.
- NOTE: I found the lamb took a while longer to cook tender than the recipe says.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.79 Kcal (2407 kJ) | ||
| Calories from fat | 207.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 0% | |
| Sodium | 1068.94mg | 45% | |
| Potassium | 936.14mg | 20% | |
| Total Carbs | 75.76g | 25% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 60.97g | 122% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 2.7mg | 15% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 63.21 Kcal (265 kJ) | ||
| Calories from fat | 22.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 35% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 117.55mg | 45% | |
| Potassium | 102.94mg | 20% | |
| Total Carbs | 8.33g | 25% | |
| Sugars | 1g | 36% | |
| Dietary Fiber | 0.47g | 17% | |
| Protein | 6.71g | 122% | |
| Vitamin C | 1.9mg | 30% | |
| Iron | 0.3mg | 15% | |
| Calcium | 10.7mg | 10% | |
* 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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