Directions:
- Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
- Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
- Add onion and garlic; cook stirring until the onion is soft.
- Add spices to the pan; cook stirring about 2 minutes or until fragrant.
- Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
- Reduce heat and simmer covered for 40 minutes.
- Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
- Heat the water and milk in a large saucepan (do not boil).
- Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
- Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.03 Kcal (1332 kJ) | ||
| Calories from fat | 48.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 3% | |
| Sodium | 466.77mg | 19% | |
| Potassium | 688.87mg | 15% | |
| Total Carbs | 54.15g | 18% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 8.9g | 36% | |
| Protein | 13.49g | 27% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.5mg | 8% | |
| Calcium | 259.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 55.58 Kcal (233 kJ) | ||
| Calories from fat | 8.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 8% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 3% | |
| Sodium | 81.57mg | 19% | |
| Potassium | 120.39mg | 15% | |
| Total Carbs | 9.46g | 18% | |
| Sugars | 2.19g | 50% | |
| Dietary Fiber | 1.56g | 36% | |
| Protein | 2.36g | 27% | |
| Vitamin C | 2.8mg | 26% | |
| Vitamin A | 0.3mg | 53% | |
| Iron | 0.3mg | 8% | |
| Calcium | 45.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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