Lunch · Moroccan
Lamb and White Bean Stew
Cubes of lamb shoulder browned, then simmered with white beans, tomato, onion and cilantro.
- per serving
- 604 kcal
- Protein
- 51 g
- Total time
- 1 h 50 min
- Makes
- 1 serving
- High protein
Instructions
The day before, rinse the white beans, then soak them for 8 to 12 hours in plenty of cold water.
Drain the beans, cover them with fresh water and precook them for 35 to 45 minutes: they should be almost tender. Drain.
Meanwhile, cut the lamb shoulder into even cubes of about 3 cm, then pat them dry.
Heat the 14 g of olive oil in a Dutch oven. Brown the lamb cubes in two batches, 2 to 3 minutes per side, then set them aside.
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