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4 Serves
104 Mins
Using a sharp knife, cut the lamb stew meat into bite-sized cubes and finely chop the onion and garlic.
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EthiopianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
143 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
469 mg / 1,250 mgPotassium
1146 mg / 4,700 mgSodium
684 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1533 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and brown the lamb cubes on all sides.
Add the chopped onions and garlic to the pot, sautéing until softened and fragrant.
Stir in the white beans, vegetable broth, and salt and pepper to taste, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the stew until the lamb is tender and the flavors have melded.
11
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Lebanese
Turkish