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

Soak the kidney beans overnight. Thinly slice the onion.
Cube the lamb and season with the turmeric, salt and pepper. Mix well to coat.
Heat the pot of a pressure cooker over a high heat and add half the oil.
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.
Wash and finely chop the herbs.
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.
Add the herb mixture to the lamb.
Pierce the limes and add them to the pot. Simmer for a further 20 minutes.
Adjust the seasoning and serve.