Fresh Fava Beans with Lamb
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INGREDIENTS
INSTRUCTIONS
Remove all the fat from the lamb and brown in oil in a deep skillet with a lid. When brown on all sides, add onions and fry until the onions are also brown. Wash shelled beans well and place over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until well done. Serve on top of white rice. Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb shoulder cut into 1-1/2-inch cubes. Posted to JEWISH-FOOD digest V97 #064 by alotzkar@direct.ca (Al) on Feb 27, 1997.
NOTES
Nutrition
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| Serving Size: 1 Serving (486g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 12 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 39.6mg | 1 % | |
| Potassium 0.4mg | 0 % | |
| Total Carbohydrate 3.1g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3.1g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 12
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