Directions:
- Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
- Add the cubed lamb & saute until lamb is just lightly browned.
- Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
- Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
- Serve over rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.79 Kcal (2088 kJ) | ||
| Calories from fat | 356.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.56g | 61% | |
|---|---|---|---|
| Cholesterol | 130.97mg | 44% | |
| Sodium | 1022.02mg | 43% | |
| Potassium | 425.79mg | 9% | |
| Total Carbs | 6.25g | 2% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 28.62g | 57% | |
| Vitamin C | 54.8mg | 91% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.4mg | 19% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 107.23 Kcal (449 kJ) | ||
| Calories from fat | 76.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 61% | |
|---|---|---|---|
| Cholesterol | 28.16mg | 44% | |
| Sodium | 219.71mg | 43% | |
| Potassium | 91.53mg | 9% | |
| Total Carbs | 1.34g | 2% | |
| Sugars | 0.3g | 6% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 6.15g | 57% | |
| Vitamin C | 11.8mg | 91% | |
| Iron | 0.7mg | 19% | |
| Calcium | 18.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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