Lamb and Bean stew
Lamb and Bean stew

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lamb and bean stew. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

We browned the lamb first to enhance its flavor and color. If you're not a fan of parsnips, just toss more carrots into the mix. All Reviews for Lamb and Bean Slow Cooker Stew.

Lamb and Bean stew is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Lamb and Bean stew is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have lamb and bean stew using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lamb and Bean stew:
  1. Make ready Lamb cubes x 500g
  2. Prepare 2 Tbsp olive oil
  3. Take Cannellini beans cans x 2, washed and drained
  4. Get Onion x1, finely chopped
  5. Take Garlic cloves x 4, minced
  6. Take Handful spinach leaves
  7. Make ready 2 tsp Salt x
  8. Prepare 2 Tbsp Fresh lemon juice x
  9. Take Arabic seven spices x 1 tsp
  10. Get 2 cardamom pods
  11. Make ready Chopped tomatoes can x 1
  12. Take 3 Tbsp Tomato paste x

Pair this stew with a side of fiber-rich brown rice. 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. Return the lamb to the casserole and add the Worcestershire sauce, tomatoes and bay leaves.

Instructions to make Lamb and Bean stew:
  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

Then stir in the beans and cabbage, adding extra water as necessary. Remove pork hocks from beans and add to lamb mixture. On the hob: Lift the lamb out of the pan and set aside on a plate. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other. Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.

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