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


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


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

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.


Related Posts Plugin for WordPress, Blogger...

Addthis social buttons