Persian Lamb Stew

FOODISTA
9Ingredients
105Minutes
1210Calories

Ingredients

US|METRIC
  • 6 tablespoons pareve margarine
  • 2 scallions (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 3 1/2 pounds meat (lean lamb, cubed)
  • 1/4 cup fresh lemon juice
  • 1 lemon (cut into wedges)
  • 16 ounces red kidney beans (drained)
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
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    Directions

    1. Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.
    2. Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.
    3. Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.
    4. Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.
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    NutritionView More

    1210Calories
    Sodium84% DV2020mg
    Fat148% DV96g
    Protein145% DV74g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories1210Calories from Fat860
    % DAILY VALUE
    Total Fat96g148%
    Saturated Fat40g200%
    Trans Fat
    Cholesterol295mg98%
    Sodium2020mg84%
    Potassium1380mg39%
    Protein74g145%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars0g0%
    Vitamin A8%
    Vitamin C130%
    Calcium8%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.