Nutritional Info

Nutrition Facts

Serving Size 1 (250g)

Calories 405
Calories from Fat 255 (63%)
Amount Per Serving %DIV
Total Fat 28.3g 44%
Saturated Fat 10.6g 53%
Monounsaturated Fat 15.6g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 266.8mg 89%
Sodium 287.6mg 13%
Potassium 533.9mg 11%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0.9g 4%
Sugars 0g
Protein 28.9g 58%

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Recipe Description
This slow braised dish of lamb and tomatoes, spiced with cinnamon and stewed with green beans, has a Greek influence. It is good served with warm crusty bread to mop up the delicious juices.
Prep time
25 min
Cook time
3 hr
Ready In
3 hr 25 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  sugar
3 Pinch(pn)  allspice, ground
1   cinnamon stick
6 Tablespoon(T)  tomato puree (paste)
2 1/4 Cup(c)  lamb, beef or vegetable stock
1 Dash(ds)  salt
3 Tablespoon(T)  olive oil
1 Teaspoon(t)  cumin, ground
1 Pinch(pn)  ground black pepper, to taste
3 Cup(c)  green beans, cut into 2 inch lengths
2   onions, thinly sliced
1   lemon, juiced
8 Clove(clv)  garlic, chopped
2 1/4 Pound(lb)  lamb on the bone

Preparation

Preheat the oven to 325°F. Coat the joint of lamb with the garlic, cumin, olive oil, lemon juice, salt and pepper. Heat a flameproof casserole dish. Sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato puree, spices and sugar. Cover and cook in the oven for 2 to 3 hours. Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes. Meanwhile, add the beans to the stock and cook until tender. Slice the meat and serve with the pan juices, onions and beans. Garnish with fresh chopped parsley and serve immediately.

Additional notes

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