Middle Eastern Lamb Stew

Name: Middle Eastern Lamb Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 serving(s)
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

(2)

Recipe by Parsley

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

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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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Middle Eastern Lamb Stew

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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