peruvian

Lamb Stew with Cilantro and White Beans

This simmered dish pairs lamb shoulder, trimmed and cubed with cooked white beans, drained, cilantro, chopped and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

49 g Carbohydrates

36 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

124g lamb shoulder, trimmed and cubed 316 kcal
155g cooked white beans, drained 215 kcal
54g yellow onion, diced 22 kcal
6g garlic, minced 9 kcal
16g cilantro, chopped 6 kcal
12g lime juice 4 kcal
1g ground cumin 4 kcal
8g olive oil 71 kcal
217g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lamb shoulderolive oilsaltblack pepper
Season lamb with salt and pepper. Heat olive oil in a pot over medium-high and brown lamb, 4 to 6 minutes.
yellow oniongarlic
Add onion and garlic; cook 2 minutes until fragrant.
ground cuminwater
Stir in cumin, then add water and simmer covered on low for 25 minutes.
lamb shouldercooked white beans
Add cooked beans and continue simmering 8 to 10 minutes until lamb is tender and sauce thickens slightly.
cilantrolime juice
Stir in chopped cilantro and lime juice, simmer 1 minute, then taste and adjust seasoning.