المكونات

  • Dried kidney beans 120g
  • White onion 1
  • Lamb shoulder 700g
  • SpinneysFOOD Fine Turmeric 1 tsp
  • SpinneysFOOD Fine Sea Salt 2 tsp
  • SpinneysFOOD Black Peppercorns, freshly ground 1 tsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
  • SpinneysFOOD Bottled Drinking Water 1ltr
  • SpinneysFOOD Fresh Parsley 200g
  • SpinneysFOOD Fresh Coriander 60g
  • SpinneysFOOD Fresh Chives 2 bunches
  • Spring onions 1 bunch
  • Dried fenugreek leaves 4 tbsp
  • Dried Persian limes 8
  • Dried Persian limes 8
  • Plain yoghurt To serve

Nutrition (Per serving)

  • سعرات حرارية 811
  • دهون 45.3g
  • المشبعة 9.8g
  • بروتين 62.6g
  • الكربوهيدرات 47.6g
  • السكريات 6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

يخنة بالأعشاب والفاصولياء ولحم الضأن

Middle Eastern 5 Mins Prep · 60 Mins Cook


  1. Soak the kidney beans overnight. Thinly slice the onion.
  2. Cube the lamb and season with the turmeric, salt and pepper. Mix well to coat.
  3. Heat the pot of a pressure cooker over a high heat and add half the oil.
  4. Add in the lamb and brown evenly on all sides for 15 minutes. Add the onion and sauté for 2 minutes. Drain the beans and add to the pot along with the water. Seal the pot and pressure cook for 30 minutes.
  5. Wash and finely chop the herbs.
  6. Place a frying pan over a medium heat. Add the remaining oil and sauté the herbs in the oil, stirring constantly until wilted and very dark green and the mixture gives off a bright green oil.
  7. Add the herb mixture to the lamb.
  8. Pierce the limes and add them to the pot. Simmer for a further 20 minutes.
  9. Adjust the seasoning and serve.