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6 Serves
131 Mins
16 g
10 g
16 g
Finely chop the fresh herbs and sauté them in a large pot with olive oil until they turn dark green and aromatic.
Ingredients, vitamins, and health benefits
Olive Oil
Fresh Herbs
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IndianVitamin K
334 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
179 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
405 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
1005 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1535 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the lamb stew meat to the pot and brown it thoroughly on all sides.
Stir in the chopped onions and minced garlic, cooking until softened.
Pour in the vegetable broth and add the dried limes and kidney beans, then bring the mixture to a gentle simmer.
Cover the pot and let the stew simmer on low heat until the lamb is fork-tender.
Season the stew with salt and black pepper to taste before serving hot.
Lamb Stew Meat
Onion
Minced Garlic
Vegetable Broth
Dried Persian Limes (Limoo Amani)
Kidney Beans
Salt
Black Pepper
Vitamin A
234 µg / 900 µgVitamin C
42 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
334 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
179 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
405 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1535 mg / 300 mgCaffeine
0 mgNet Carbs
32
g55
g44
g
Peruvian
ItalianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g