Persian Lamb Stew

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filed under Main Dishes

Main Dishes
 
Serving size: 1-1/2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 337 (17% DV)
Fat: 7g (11% DV)
Carbohydrates: 44g (15% DV)
Protein: 24g (49% DV)
Ingredients:  Makes 4 servings (6 cups)
1/2  lb.
 
1  cup
 
1  cup
 
1  tablespoon
 
16  ounces
 
1/2  cup
 
2  tablespoons
 
1  teaspoon
 
1/2  teaspoon
 
1  teaspoon
 

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Directions:  
1
Soak baby lima beans overnight. Drain, cover with water and simmer 1 hour, or until tender. Drain, reserving liquid.
2
In large dutch oven, brown lamb in olive oil. Remove to plate.
3
Saute onions in drippings in pan until wilted. Add beans, lamb and remaining ingredients. (Use water reserved from beans for water in recipe.)
4
Simmer 1-2 hours, until lamb is done and flavors are blended.
This is the original recipe. I usually use half the lamb or double everything else.
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