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Slow Cooker Persian Inspired Lamb and Herb Stew with Roasted Spaghetti Squash
TASTY BALANCE14Ingredients
80Minutes
360Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3/4 cup dried kidney beans (soaked overnight, drained and rinsed)
- 3 Tbsp. olive oil (divided)
- 3 bunches parsley (about 6 packed cups of leaves)
- 1 bunch cilantro (about 1–1/2 packed cups of leaves)
- 1 bunch green onions (sliced, both white and green parts, about 1-1/4 cups)
- 1 lb. lamb steak (leg of, cut into 1″ pieces, fat trimmed, beef can also be used)
- 1 medium onion (chopped, about 1-1/2 cups)
- 2 cloves garlic (peeled and finely chopped, about 2 tsp)
- 2 tsp. turmeric
- 2 Tbsp. tomato paste
- 1 tsp. kosher salt
- 1/2 cup chicken stock (divided, low or reduced sodium if possible)
- 2 Tbsp. lemon juice
- 4 cups squash (cooked, you’ll want to use about a 2-1/2 lb squash, Recipe Here)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol65mg22% |
Sodium650mg27% |
Potassium670mg19% |
Protein18g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A70% |
Vitamin C100% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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