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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender. | 2. (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices). | 3. Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart. | 4. Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher. | 5. It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans. | 6. Serve with glazed carrots and a sweet and sour tomato and onion salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb neck	6	slices		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
coriander	1	teaspoon	toasted ground	0.0767	0.0122	0.0071	0.0017
clove	3	teaspoon	ground	17.262	4.1284	0.3761	0.8190000000000001
salt				-	-	-	-
white pepper				-	-	-	-
potato	3		peeled cut	-	-	-	-
green bean	1	lb	cut	140.6138	31.6154	8.3008	0.9979
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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