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Persian Lamb And Parsley Stew

Fresh.n.Natural's picture
Ingredients
  Oil 3 Tablespoon
  Parsley bunch 3 Large, minced
  Scallions 10 , chopped
  Lean lamb 2 Pound, cubed
  Stock 1 Cup (16 tbs), cubed
  Lemons juice 2
  Nutritional yeast 3 Tablespoon
  Kidney beans 2 Cup (32 tbs), cooked
Directions

Heat oil in pot.
Saute parsley, scallions and lamb.
Pour in enough stock to cover.
Add lemon juice and yeast and blend.
Cover.
Simmer until meat is tender.
Add beans and continue cooking till beans are heated thoroughly.
Serve over brown rice.

Recipe Summary

Difficulty Level: 
Easy
Ingredient: 
Meat
Servings: 
6

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 544 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0.39 mg0.13%

Sodium 74.8 mg3.1%

Total Carbohydrates 46 g15.3%

Dietary Fiber 11.4 g45.7%

Sugars 2.4 g

Protein 66 g132.1%

Vitamin A 6.1% Vitamin C 28.6%

Calcium 7.4% Iron 26.5%

*Based on a 2000 Calorie diet

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Persian Lamb And Parsley Stew Recipe