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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using. | 2. Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well. | 3. Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so. | 4. Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered. | 5. Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lima bean	1	cup	dried	176.28	31.4652	10.6704	1.3416
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb	750			908334.0	0.0	57425.76	73449.18
brown onion	2		chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
celery rib	2		trimmed chopped	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
water	4	cups		0.0	0.0	0.0	0.0
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

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