Thursday, September 24, 2009

Broad Beans Stew with Lamb


An easy Lebanese main dish of Broad Beans Stew with Lamb.

Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes

Ingredients


½ kg lean lamb shanks, cut into cubes
6 cups water or 1½ liters
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, finely chopped
¾ tablespoon plain flour
¼ teaspoon ground pepper
2 cubes MAGGI® Flavored Mutton Bouillon

Preparation

Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions then cover and simmer over low heat for 1 hour or until meat is tender.

Heat oil in a large saucepan; add garlic, broad beans, coriander and flour. Then cook stirring for 2 minutes.

Add the pepper, MAGGI® Flavored Mutton Stock and the cooked lamb pieces to the stock, cook uncovered for 10 minutes or until meat and broad beans are cooked.

Serving tips : Serve with cooked rice.

Nutritional Information

Serving tips : Serve with cooked rice.
Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes
Fats : 13.00 g
Protein : 36.00 g
Carbohydrate : 32.00 g
Energy : 395.00 Kcal

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