Lamb, Carrot, and White Bean Curry Stew recipe

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Ingredients

1 pound ground lamb
1 onion, grated
1 egg
3 tablespoons minced fresh dill
¼ cup minced fresh cilantro
2 teaspoons coarse salt
1 tablespoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
¼ cup olive oil
1 (8 ounce) package baby carrots
2 (15.5 ounce) cans cannellini beans
1 cup water
1 tablespoon sour cream

Nutrition Info

457 calories
carbohydrate: 27.9 g
cholesterol: 105.5 mg
fat: 26.1 g
fiber: 7.7 g
protein: 26.4 g
saturatedFat: 8 g
servingSize: -
sodium: 1185.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.

  2. 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.

Recipe Yield

6 servings

Recipe Note

Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat.

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