Savory Middle Eastern Lamb and Bean Stew
Indulge in the rich flavors of this Savory Middle Eastern Lamb and Bean Stew, a comforting dish perfect for gatherings or cozy dinners. Tender lamb cubes simmered in a fragrant broth infused with fresh herbs, zesty lemon, and warm spices combine beautifully with hearty kidney beans, creating a meal that's both satisfying and nourishing. Serve it over fluffy rice or with warm pita bread for a complete experience that brings the essence of Middle Eastern cuisine to your table. Enjoy the depth of flavor and warmth that this stew brings, perfect for sharing with family and friends.
N/A
Servings
350
Calories
10
Ingredients
Ingredients
Butter
4-5 tablespoons (Melted)
Scallions
12 (Finely chopped, white and green parts)
Parsley
3 cups (Finely chopped)
Lean lamb
2.5-3 lbs (Cut into cubes)
Chicken broth
2 quarts (Any kind of broth works)
Fresh lemon juice
1/3 cup (Freshly squeezed)
Ground coriander
1/2 teaspoon (Ground spice)
Red kidney beans
3 (15 ounce) cans (Drained)
Salt
to taste
Fresh ground black pepper
2 teaspoons (Freshly ground)
Instructions
1
In a medium stockpot, melt the butter over medium heat. Once melted, add the finely chopped scallions (both white and green parts) and the parsley. Sauté for about 5-7 minutes, until the parsley turns dark green and becomes fragrant.
2
Introduce the cubed lamb into the pot and sauté for an additional 5-10 minutes until the lamb is lightly browned on all sides, ensuring the meat is seared and flavorful.
3
Pour in the chicken broth and add the fresh lemon juice and ground coriander. Stir the mixture well to combine all the ingredients. Reduce the heat to low, cover the pot, and let it simmer gently for approximately 1 hour and 15 minutes. The lamb should become tender and fully infused with the flavors.
4
After the initial simmering, stir in the drained kidney beans and season with salt and freshly ground black pepper to taste. Cover and simmer for another 10-15 minutes, just until the beans are heated through and the stew is aromatic.
5
Serve hot over cooked rice or with warm pita bread, allowing everyone to enjoy this hearty stew.
Nutrition Information
15g
Fat
25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Middle Eastern Lamb and Bean Stew?
It is a comforting and nourishing dish featuring tender lamb cubes simmered with kidney beans, fresh herbs, lemon, and warm spices.
What kind of meat is used in this recipe?
The recipe calls for 2.5 to 3 lbs of lean lamb, cut into cubes.
How many calories are in a serving of this stew?
There are approximately 350 calories per serving.
What is the protein content per serving?
Each serving contains about 22.5 grams of protein.
How much fat is in this dish?
There are 15 grams of fat per serving.
What is the carbohydrate count for this recipe?
Each serving contains 25 grams of carbohydrates.
How many scallions do I need?
The recipe requires 12 scallions, finely chopped, using both the white and green parts.
How much parsley is used?
You will need 3 cups of finely chopped fresh parsley.
What type of beans are used in this stew?
The recipe uses three 15-ounce cans of red kidney beans, drained.
How much chicken broth is required?
You will need 2 quarts of chicken broth, though any kind of broth works.
What is the first step in the cooking process?
Melt 4-5 tablespoons of butter in a stockpot and sauté the scallions and parsley for 5-7 minutes.
How long should I sauté the lamb?
Sauté the lamb cubes for 5-10 minutes until they are lightly browned on all sides.
How long does the lamb need to simmer initially?
The lamb should simmer in the broth for approximately 1 hour and 15 minutes until tender.
When do I add the kidney beans?
Add the kidney beans after the initial 1 hour and 15 minutes of simmering.
How much lemon juice is added to the stew?
The recipe calls for 1/3 cup of freshly squeezed lemon juice.
What spice gives the stew its warm flavor?
Ground coriander (1/2 teaspoon) is used to provide a warm, fragrant flavor.
How long do the beans cook in the stew?
Simmer the beans for an additional 10-15 minutes until they are heated through.
How should this stew be served?
It is best served hot over cooked rice or with warm pita bread.
How much black pepper is recommended?
The recipe suggests 2 teaspoons of freshly ground black pepper.
Is the parsley supposed to change color during cooking?
Yes, you should sauté the parsley until it turns dark green and becomes fragrant.
What kind of butter should I use?
The recipe uses 4-5 tablespoons of butter, melted for sautéing.
Can I use different types of broth?
Yes, while chicken broth is listed, any kind of broth will work for this recipe.
Is this recipe suitable for a family meal?
Yes, it is specifically described as perfect for family meals and gatherings.
What temperature should I use for simmering?
After the initial sauté, reduce the heat to low and cover the pot to simmer gently.
How many ingredients are in this recipe?
There are 10 main ingredients including seasonings like salt and pepper.
Is this a traditional Middle Eastern dish?
The recipe is inspired by the essence of Middle Eastern cuisine.
Should I use fresh or ground coriander?
The recipe specifies 1/2 teaspoon of ground coriander.
What is the texture of the lamb supposed to be?
The lamb should be simmered until it is tender and fully infused with the broth's flavors.
Can I adjust the salt and pepper?
Yes, the recipe recommends seasoning with salt and pepper to your personal taste.
What equipment is needed?
A medium stockpot with a cover is required to cook this stew.