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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 lb Lamb, cubed
- 2 whl yellow onions, minced
- 8 x Cloves garlic, chopped
- 2 c. Vegetable broth or possibly water
- 4 c. White beans, cooked
- 2 whl carrots, peeled, cut into 1" pcs
- 1/2 tsp Fresh rosemary
- 1 whl bay leaf Salt and pepper, to taste
- 1 c. Bread crumbs, diced fine
Direcciones
- Hot oil in heavy soup pot over medium-high heat. Add in lamb in batches and brown well on all sides - about 5 min. Transfer to a dish and set aside.
- Add in onions and garlic to the pot - saute/fry till browned - 3-4 min. Add in stock or possibly water and bring to a simmer. Add in reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently till meat is tender when pierced with a fork - about 1 hour.
- Throw away bay leaf, season to taste with salt and pepper.
- Spoon into four 2 1/2 c. bowl. Top with bread crumbs and bake in a 350 oven 5-10 min till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 607g | |
| Recipe makes 4 servings | |
| Calories 1303 | |
| Calories from Fat 378 | 29% |
| Total Fat 42.22g | 53% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 823mg | 34% |
| Potassium 4272mg | 122% |
| Total Carbs 151.73g | 40% |
| Dietary Fiber 33.7g | 112% |
| Sugars 10.37g | 7% |
| Protein 82.16g | 131% |
