4 Serves
123 Mins
Finely chop the fresh herbs and sauté them in a large pot with olive oil until they are dark green and fragrant.
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VenezuelanVitamin E
3 mg / 15 mgVitamin K
313 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
117 µg / 400 µgCalcium
165 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
576 mg / 1,250 mgPotassium
929 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
In the same pot, brown the lamb pieces with diced onions and garlic until golden, then season with salt and pepper.
Add the sautéed herbs, kidney beans, and dried limes to the pot, cover with water, and simmer on low heat for at least one hour until the meat is tender.
Prepare the rice in a rice cooker and serve the stew hot over the cooked grains.
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