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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb stew meat	3 - 3 1/2		boneless cut	0.0	0.0	0.0	0.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
carrot	1 -2		sliced	0.0	0.0	0.0	0.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	1	can	crushed drained	62.068999999999996	13.7631	3.2384	0.5397
beef broth	1	cup	canned	16.8	0.096	2.736	0.528
cinnamon	1	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
green bean	1	package	thawed drained frozen	-	-	-	-
grain rice	1	cup	uncooked uncooked	0.0	0.0	0.0	0.0

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