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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. Wash fresh herbs. | 2. Chop finely and remove stalks/roots. | 3. Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes). | 4. Remove from heat and set aside. | 5. Fry chopped onion in pan until soft. | 6. Add meat and brown. | 7. Stir in the herbs. | 8. Add the beans and enough water to cover. | 9. Put lid on pan and simmer gently for forty five minutes. | 10. Slice the preserved lemon into quarters and add to stew. | 11. Simmer gently for forty five minutes. | 12. Add lemon juice, salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1	can		910.3448	164.9655	67.2276	0.6897
fenugreek leaf	1	handful		-	-	-	-
parsley	1	bunch		-	-	-	-
coriander	3			-	-	-	-
spring onion	2	bunches		-	-	-	-
dill	1			20.13	3.6412	1.0547	0.9596
chive	2	bunches		-	-	-	-
lamb	360		diced	436000.32	0.0	27564.3648	35255.6064
onion	1			64.0	14.944	1.76	0.16
lemon	1		preserved	2.5617	0.8233	0.0972	0.0265
salt pepper				-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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