Lamb and Beans Recipe
Ingredients
- 5 lb. lamb shoulder
- 2 cups large beans
- 1 cup barley
- 1 onion, chopped
- 2 carrots, cut in slices
- 1 teas. sea salt
- black pepper, to taste
- 1 teas. turmeric
- you can add a bay leaf
- 1/2 Table Hawayaj (middle eastern spice)
Directions
- Soak beans night before in cold water. Next day, rinse them well. Put lamb in large pot. Cover lamb with water, and bring to a boil. Skim the top off while cooking. Put beans in pot. Add barley.
- Add salt, pepper, turmeric, bay leaf, chopped onion, and carrots.
- Add 1/2 Table hawayaj spice before end of cooking. Adjust spices to your taste.
- Cook about 1 and a 1/4 hours. If the fork goes into the lamb, and its soft, then its finished cooking. If not, continue cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 5 servings | |
| Calories 1055 | |
| Calories from Fat 617 | 58% |
| Total Fat 68.52g | 86% |
| Saturated Fat 29.02g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 245mg | 10% |
| Potassium 1106mg | 32% |
| Total Carbs 43.11g | 11% |
| Dietary Fiber 10.0g | 33% |
| Sugars 2.19g | 1% |
| Protein 65.6g | 105% |
