Best Lamb And Bean Stew Recipes

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)

Steps:

• In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
• In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
• Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
• In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
• Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
• Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
• When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
• As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
• Serve hot with Persian rice and mast-o khiar.

LEBANESE LAMB AND BEAN STEW

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
• Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL

Steps:

• In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
• In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
• Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
• Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

LAMB, CARROT, AND WHITE BEAN CURRY STEW

Steps:

• Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
• Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.

LAMB WHITE BEAN AND SAUSAGE STEW

Steps:

• Combine all ingredients except salt, pepper and tomatoes in slow cooker.
• Cover and cook on low until beans are tender, 7-8 hours; adding tomatoes during the last 30 minutes.
• Discard bay leaf and season to taste with salt and pepper.

LAMB, BARLEY AND WHITE BEAN STEW

Steps:

• Pick over and discard any damaged beans or stones.
• Rinse the beans.
• Place in a bowl, add plenty of water to cover and soak for about 3 hours.
• Drain and set aside.
• Coat the lamb cubes with the flour, shaking off any excess.
• In a large heavy pan.
• over medium-high heat, warm the olive oil.
• Add the lamb and brown well on all sides, 10-15 minutes.
• Add the rosemary, thyme, bay leaves, garlic, beans and stock.
• Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
• Meanwhile, bring a saucepan three-fourths full of water to a boil.
• Add the pearl onions and simmer for 45 seconds.
• Drain, cool and using s knife, peel of the skins.
• Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
• Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
• Add the peas and simmer for 5 minutes longer.
• Season to taste with salt and pepper.
• Ladle into individual bowls and serve immediately.

LAMB AND BEAN STEW

Steps:

• Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
• Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
• Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
• Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
• Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
• Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
• Preheat broiler to high.
• Push bread through a strainer, or put in a food processor, to make crumbs.
• Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• 1. Heat oil in large skillet over medium-high heat.
• 2. Add the lamb shank and brown on all sides. Place in slow cooker. Add chicken broth, garlic and peppercorns; cover and cook on High for 2 hours.
• 3. Add bacon to same skillet in which lamb was browned and cook until crisp.
• 4. Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
• 5. Add onion and remaining stew meat to skillet and cook until meat is browned on all sides. add more if needed. Place remaining browned meat mixture in slow cooker.
• 6. Cover and cook on high for 3 hours more.
• 7. During the last 30 minutes of cooking, add carrots, celery and beans, and stir in cornstarch mixture. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other herbs.

LAMB AND WHITE BEAN STEW

Steps:

• Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
• Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
• Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
• Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
• Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.

LAMB AND GREEN BEAN STEW WITH SPELT (FARRO)

Steps:

• Heat a large pan with cooking spray over medium high heat.
• Put the lamb in and cook for 5 minutes making sure to brown it on all sides.
• Add the onion and garlic and saute for 8 minutes, stirring frequently.
• Add the wine and scrape the pan to loosen the browned bits.
• Add the water and all the rest of the ingredients except the basil.
• Bring it all to a boil.
• Reduce the heat and simmer for 1.
• 5 hours or until the lamb is tender.
• Discard the bay leaf and put the stew into bowls.
• Sprinkle each serving with basil.

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• Heat oil in large saucepan over medium-high heat. Add lamb shank and brown on all sides. Transfer lamb to slow cooker. Add broth, garlic, and peppercorns. Cover; cook on HIGH 2 hours.
• Add bacon to same skillet. Cook until crisp. Remove bacon to paper towels; crumble. Add 1/2 stew meat to skillet; brown on all sides. Transfer meat to slow cooker. Brown remaining 1/2 stew meat with onion, adding additional oil if needed. Transfer mixture to slow cooker. Add beans, carrots, and celery. Cover; cook on LOW 2 hours.
• Transfer lamb shank to cutting board 30 minutes before serving. Remove meat; return to slow cooker. Discard bone. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir in cornstarch mixture. Cook, UNCOVERED, 30 minutes or until thickened. Season with salt and pepper. Garnish with chopped fresh herbs.