Middle Eastern Lamb Stew

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

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4 -5  tablespoons butter
• 12  scallions, finely chopped white and green parts
• 3  cups  finely chopped parsley
• 2 1⁄2-3  lbs lean lamb, cut into cubes
• 2  quarts chicken broth, any kind of broth works
• 1⁄3 cup fresh lemon juice
• 1⁄2 teaspoon ground coriander
• 3 (15 ounce) cans red kidney beans, drained
•  salt, to taste
• 2  teaspoons fresh ground black pepper

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.