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stewed lamb with beans

Lamb Braised with Beans

Cooked this way, the beans take on a wonderfully rich, warming flavor! Livestock is central to life in Mongolia, so most of their dishes are built around lamb and horse meat. There's another hallmark of their cooking, too: everything is made in big batches, which somehow makes it all taste even better. It's harder to pull off a Mongolian dish in a city kitchen, since the technique gets bent a little out of shape.

ninaola

Recipe author

Composition / ingredients

Servings:

Lamb

0.5

Beans

Onion

Butter

Flour

Cream

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 15 g

Fats 25 % 11 g

Carbohydrates 41 % 18 g

250 kcal

GI: 94 / 0 / 6

Cooking method

Step 1:

The ingredients.
Step 2:

Red beans.
Step 3:

Soak the red beans overnight.
Step 4:

The beans, plumped up after soaking overnight.
Step 5:

Cut the lamb into small pieces.
Step 6:

Put the meat in a pot, add the butter, and start frying.
Step 7:

Fry the lamb until it releases its juices.
Step 8:

Add the beans.
Step 9:

Add the onion.
Step 10:

Pour in water and set the pot over the heat.
Step 11:

Whisk the cream together with the flour and salt.
Step 12:

Whisk the cream, flour, and salt until smooth.
Step 13:

At the end, once everything is fully cooked, stir in the cream mixture and finish cooking.
Step 14:

Add fresh herbs if you like.
Step 15:

The lamb braised with beans is ready!