Sautéed lamb with beans

Sautéed lamb with beans

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Highly digestible and low in calories, the beans are rich in minerals (magnesium, phosphorus, zinc ...) and satiating. They relieve fatigue and have a beneficial effect on transit, sometimes compromised during pregnancy.


For 6 persons :

  • 600 g of lamb
  • 2 onions
  • 2 tablespoons olive oil
  • 1 teaspoon powdered cumin
  • 1 bouillon cube
  • 300 g peeled beans (thawed)
  • salt and pepper


Peel the beans (or thaw them). Cut the lamb into large cubes. Peel the onion and slice it thinly.

Put the oil to heat in a casserole and when it is hot, put the meat back. When the pieces of meat are golden, add the onions, cumin if you wish and cook again for 5 minutes.

Cover the meat with water, add the bouillon cube and bring to a boil. Simmer over medium heat for 50 minutes. 10 minutes before the end, add the beans. Add salt and pepper.