Directions:
- Heat the olive oil over medium heat in a stew pot.
- Add the onions and cook, stirring occasionally, until they turn translucent, about 5 minutes.
- Turn the heat to medium-high. Season the lamb well with salt and pepper and add it to the pot. Sear the lamb cubes well on all sides.
- Add the tomatoes and chicken stock. Turn the heat to low, cover the pot and cook for 45 minutes.
- Add the apricots. Cover and cook until the lamb is very tender, about 15 to 20 minutes.
- Remove the stew from the heat and stir in the mint.
- Serve immediately with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.02 Kcal (532 kJ) | ||
| Calories from fat | 69.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Sodium | 27.16mg | 1% | |
| Potassium | 402.61mg | 9% | |
| Total Carbs | 12.99g | 4% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 89mg | 494% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.36 Kcal (303 kJ) | ||
| Calories from fat | 39.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 12% | |
|---|---|---|---|
| Sodium | 15.47mg | 1% | |
| Potassium | 229.36mg | 9% | |
| Total Carbs | 7.4g | 4% | |
| Sugars | 4.32g | 30% | |
| Dietary Fiber | 1.9g | 13% | |
| Protein | 1.32g | 5% | |
| Vitamin C | 7.8mg | 23% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 50.7mg | 494% | |
| Calcium | 28.8mg | 5% | |
* 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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