Middle Eastern Lamb Stew
- Ready In:
- 1hr 30mins
- 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
- Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
- Add the cubed lamb & saute until lamb is just lightly browned.
- Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
- Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
- Serve over rice, if desired.
Questions & Replies
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I made this as directed except I scaled the onions down to 2/3 because I'm not really big on onions, I used about 1/2 beef because it's much cheaper around here and DH isn't wild about lamb anyway, and I was a little short on beans because 1 of my cans somehow didn't make it into my bag at the store. All in all, I'd have to say it was great. The meat could have been a little more tender and was a bit bland on it's own (maybe slow cooking it in the crockpot would fix that), but the broth was just delicious, and it was even better the next day after the flavors had had more of a chance to blend. The beans went really nicely; I wish I'd had the other can to put in, and next time I think I would add more of the onion as they really didn't taste as strong as I expected after being sautéed with the parsley. The only other thing is that this actually comes out as more of a soup than a stew with all of that broth, but that's really a good thing 'cause the broth is the best part. Thanks.