Middle Eastern Lamb Stew

READY IN: 1hr 30mins
Recipe by Parsley

Can be adapted for the slow-cooker after sauteeing the scallions and parsley.

Top Review by Studentchef

I adapted this to a slow cooker style of cooking (I don't have a sloow cooker, but my family has a pot that is treated like a slow cooker). It was really good, and used dried beans instead of canned (I think that was the only change we made). But it did turn out really good.

Ingredients Nutrition

Directions

  1. Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
  2. Add the cubed lamb & saute until lamb is just lightly browned.
  3. Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
  4. Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
  5. Serve over rice, if desired.

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