Lamb Stew With White Beans
photo by katew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes
- 1 1⁄2 cups orange juice
- 6 garlic cloves, minced
- 1 piece ginger, 4 inches long peeled and grated
- 1 cup fresh mint leaves, chopped
- salt and pepper
- 2 tablespoons olive oil, plus more if needed
- 2 tablespoons all-purpose flour
- 3 cups beef stock
- 1 1⁄2 cups dried navy beans, rinsed and soaked overnight or 3 cups canned cannellini beans, rinsed and drained
- 8 carrots, peeled and cut into 1/2 inch slices
- 3 bay leaves
- 2 cinnamon sticks (3 inches each)
- 1 tablespoon fresh oregano, chopped
- 1 star anise
- 2 teaspoons coriander seeds, crushed
- 1 teaspoon ground cumin
- 1 teaspoon lemon zest, grated
- 2 tablespoons lemon juice
- 2 cups canned chopped tomatoes, drained and cut into small pieces
- fresh flat leaf parsley, to garnish
directions
- Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
- Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don’t, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
- Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
- Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
- To serve, ladle into bowls and speckle with parsley.
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Reviews
-
This is a delicious stew even in warm weather. The citrus and sweet spices provide an unusual counterpoint to the tender lamb and creamy beans. I did leave out the carrots, because we don't care for them with lamb, but I think they would have added some additional sweetness. Thanks for posting! Made for the Lively Lemon Lovelies, ZWT8.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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