Directions:
- Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
- Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.58 Kcal (2000 kJ) | ||
| Calories from fat | 324.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.1g | 56% | |
|---|---|---|---|
| Cholesterol | 114.1mg | 38% | |
| Sodium | 604.34mg | 25% | |
| Potassium | 645.15mg | 14% | |
| Total Carbs | 4.45g | 1% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 32.04g | 64% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 178.2 Kcal (746 kJ) | ||
| Calories from fat | 121.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 56% | |
|---|---|---|---|
| Cholesterol | 42.57mg | 38% | |
| Sodium | 225.49mg | 25% | |
| Potassium | 240.72mg | 14% | |
| Total Carbs | 1.66g | 1% | |
| Sugars | 0.85g | 9% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 11.95g | 64% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.6mg | 24% | |
| Calcium | 37.3mg | 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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