Directions:
- Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
- Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
- Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.72 Kcal (799 kJ) | ||
| Calories from fat | 101.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 54.17mg | 18% | |
| Sodium | 62.38mg | 3% | |
| Potassium | 338.89mg | 7% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 17.16g | 34% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 16.7mg | 93% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.27 Kcal (629 kJ) | ||
| Calories from fat | 79.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 17% | |
|---|---|---|---|
| Cholesterol | 42.68mg | 18% | |
| Sodium | 49.15mg | 3% | |
| Potassium | 267.02mg | 7% | |
| Total Carbs | 2.89g | 1% | |
| Sugars | 1.13g | 6% | |
| Dietary Fiber | 0.84g | 4% | |
| Protein | 13.52g | 34% | |
| Vitamin C | 3.4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 13.2mg | 93% | |
| Calcium | 17.7mg | 2% | |
* 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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