Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours. | 2. Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don’t, the pieces will steam, not sear. Generously season the lamb with salt and pepper. | 3. Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally. | 4. Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed. | 5. To serve, ladle into bowls and speckle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	4		cut	4790.016	0.0	300.8275	389.1888
orange juice	1 1/2	cups		167.4	38.688	2.6039999999999996	0.7440000000000001
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
ginger	1	piece	peeled grated	-	-	-	-
mint leaf	1	cup	chopped	-	-	-	-
salt pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
purpose flour	2	tablespoons		-	-	-	-
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
navy bean	1 1/2	cups	rinsed soaked canned rinsed drained dried	104.52	20.358	9.594	1.092
carrot	8		peeled cut	419.84	98.0992	9.5232	2.4576
bay leaf	3			-	-	-	-
cinnamon	2			-	-	-	-
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
star anise	1			-	-	-	-
coriander seed	2	teaspoons	crushed	10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
tomato	2	cups	canned chopped drained cut	82.8	18.36	4.32	0.72
flat leaf parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.