Recipe of Appetizing Lamb and Bean stew

Lamb and Bean stew Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This one is so easy and is really delicious. I couldn't find dried mint so I used Greek seasoning which.

Here is the best “Lamb and Bean stew” recipe we have found so far. This will be really delicious.

Ingredients of Lamb and Bean stew

1. Take of Lamb cubes x 500g.
2. Prepare 2 Tbsp of olive oil.
3. You need of Cannellini beans cans x 2, washed and drained.
4. Take of Onion x1, finely chopped.
5. Prepare of Garlic cloves x 4, minced.
6. You need Handful of spinach leaves.
7. Prepare 2 tsp of Salt x.
8. It’s 2 Tbsp of Fresh lemon juice x.
9. You need of Arabic seven spices x 1 tsp.
10. It’s 2 of cardamom pods.
11. Take of Chopped tomatoes can x 1.
12. You need 3 Tbsp of Tomato paste x.

Drain and rinse the cannellini beans.When the veg have browned, stir the garlic into them.This is a warming stew perfect for filling you up on a cold evening.Don't be put off by the long cooking time, this is an easy one-pot supper that will reward you for your patience.

Lamb and Bean stew instructions

1. Sprinkle salt over lamb and stir fry in olive oil till browned..
2. To the same pot, add onion and garlic and fry for a minute then add 2 Cups of hot water and cardamom pods along with seven spices and another tea spoon of salt. Bring to simmer, cover and cook on low for 1.5 hours or until tender..
3. Add beans, chopped tomatoes, tomato paste to the pot. Give it a good stir then turn off heat..
4. Add spinach (either as whole or roughly chopped) and stir till wilted. Stir in lemon juice..
5. Serve with a drizzle of olive oil over a bed of rice.

If you're not a fan of parsnips, just toss more carrots into the mix.All Reviews for Lamb and Bean Slow Cooker Stew.While the veg fry, peel and crush or grate the garlic.

Season lamb with salt and pepper.In a large skillet, heat oil over medium high heat.Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is.Remove pork hocks from beans and add to lamb mixture.Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.