Middle Eastern · Dinner
Green Herb Stew (High-Protein)
A Persian-style herb stew built on lamb shoulder and cannellini beans simmered with parsley, cilantro, spinach, fenugreek leaf and scallion until deep green, finished with dried lime tang and turmeric warmth. Served over basmati rice, the high protein content and fiber from beans and herbs deliver substantial nutrition while maintaining the dish's herbal, savory character.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
26.8gFat
42.1gCarbs
4.9gSugar
12.6gFiber
890mgSodium
146mgChol
9.4gSat Fat
1480mgPotassium
210mgCalcium
7.8mgIron
2.3mcgVitamin B12
33mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cube the lamb shoulder into 1-inch pieces. Chop the parsley, cilantro, spinach, scallions, onion and garlic. Pierce the dried lime with a fork.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb cubes on all sides for 6 minutes until deep crust forms, working in batches.
3
Saute
Add onion and garlic to the pot over medium heat. Cook for 3 minutes, stirring, until soft and translucent.
4
Braise
Add parsley, cilantro, spinach, scallions and kasuri methi. Stir in turmeric, black pepper and salt and cook 1 minute. Pour in stock, add dried lime, cover and simmer over low heat for 75 minutes until lamb is fork-tender.
5
Simmer
Stir in the cannellini beans and simmer uncovered over low heat for 10 minutes until heated through and stew thickens.
6
Finish
Remove the dried lime, squeeze in lemon juice and stir to combine. Taste and adjust salt as needed.
7
Plate
Spoon the basmati rice into a shallow bowl and ladle the stew alongside it. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 60g60g parsley
- 60g60g cilantro
- 60g60g spinach
- 4 tbsp16g kasuri methi
- 44 scallions
- 11 onion
- 4 cloves4 cloves garlic
- 22 dried lime
- 1 tsp1 tsp turmeric
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp28g olive oil
- 1 1/2 cup360ml chicken stock, low-sodium
- 2 tsp2 tsp lemon juice
- 1 cup180g, drained cannellini beans
- 1 cup190g basmati rice, cooked
