Sunday, December 5, 2010
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and Broad Beans Stew Recipe. Enjoy the Lebanese Cuisine and learn how to make Lamb and Broad Beans Stew.
Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes
400 g lean lamb shanks, cut into cubes
4 cups water or 1 liter
1 medium onion or 150 g, cut into cubes
1 small cinnamon stick
2 tablespoons olive oil
3 cloves garlic, crushed
½ kg frozen broad beans, thawed
½ cup coriander leaves or 25 g, chopped
¾ tablespoon plain flour
¼ teaspoon ground black pepper
a2 cubes MAGGI® Chicken Less Salt Bouillon
Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions. Cover and simmer over low heat for 1 hour or until meat is tender.
Heat oil in a large saucepan then add garlic, broad beans, coriander and flour. Cook while stirring for 2 minutes.
Add black pepper, MAGGI® Chicken Less Salt Bouillon cubes and the cooked lamb pieces with the stock. Cook uncovered for 10 minutes or until meat and broad beans are cooked.
Serve with cooked rice.
Other tips : Fava Beans are healthy, as they are a good source of protein, vitamins and minerals. They are also low in fat and calories.
Fats : 12.00 g
Protein : 31.00 g
Carbohydrate : 33.00 g
Energy : 364.00 Kcal
More Stew Recipes...
Middle Eastern chicken & apricot stew recipe
Moroccan Lamb and Fruit Stew
Frike with Fish Stew Recipe
Syrian Green Peas Stew Recipe
Green Bean Stew (YAKHNIT LOUBIEH)
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