Lamb and Butter Bean Stew

Lamb and Butter Bean Stew garnished with fresh cilantro

 

The stew

This lamb and butter bean stew is inspired by Yemini cuisine. Lamb, vegetables and butter beans are cooked in a lightly spicy tomato broth. Humble ingredients like butter beans, potatoes, tomatoes, carrot and celery are stewed in the most vibrant combination of spices and juicy lamb.  The end result puts all of my other rainy day stews to shame.

For this recipe, you can use any cut of lamb you fancy.  However, I prefer to use lamb shoulder since it has got the right amount of fat with the added bonus of bones that simmer in the sauce.  If you are less primal than me and don’t like gnawing meat off the bone, go with something boneless.  Just don’t skimp on the spice!

The inspiration

If you ever find yourself near a Yemeni restaurant, definitely go in. You’ll find dishes like this lamb and butter bean stew on the menu.  We recently discovered this unique and wonderful cuisine from a local restaurant here in Malaysia and it soon became our favorite take out spot.  A mixture of Middle Eastern with Indian flavors and influences here and there and very LARGE pieces of bread to go with it all: we were straightaway in love with Yemini food and obscenely full.

 

 

 

Lamb and Butter Bean Stew garnished with fresh cilantro

 

Raw lamb bones and meat
Chop the lamb up into similar sized pieces as best as you can. Keep the bones.
Diced vegetables
Dice the onions and mince the garlic. Chop the carrot, celery, red bell pepper and potato into bite-sized pieces about 1 inch/ 2 cm big.
Spices on a plate
Use good quality spices as best as you can. I prefer to toast cumin seeds and coriander seeds then grind them myself in a spice mill, mortar and pestle or coffee grinder.
Lamb meat and bones cooking with cloves and cinnamon in pan
Add 2 tbsp of olive oil to a large pot and cook over high heat. Add cloves and cinnamon stick and let fry in the oil for a minute or so, then add the lamb and lamb bones. Lightly season with salt and pepper and cook until browned on all sides. Remove lamb and spices from pot, place on a plate and set aside.
Diced vegetables cooking in a pan
In the remaining oil, add 2 tbsp of butter and cook over medium heat. Add onion, garlic, celery, carrots, potatoes, and red bell pepper. Lightly season with salt and pepper and cook until vegetables are soft.
Diced vegetables cooking in a pan with spices
Once vegetables have softened, add turmeric, cumin, coriander and cardamon. Stir and cook until fragrant (about a minute or so)
Lamb and diced vegetables cooking with spices
Add lamb (with a cinnamon stick and cloves) and stir to combine.
Lamb, vegetables, chicken stock and crushed tomatoes cooking together
Turn heat to high, add chicken stock and crushed tomatoes.
Drained butter beans in a metal colander
Wash and drain canned broad beans.
Lamb stew with beans
Once at a boil, add beans, turn the heat down to low/medium-low and cook at a simmer.
Thicken lamb stew with butter beans
Cook until lamb is tender and stew is to your desired consistency (about 1 hour).
Lamb and Butter Bean Stew with bread
Garnish with chopped cilantro and a crusty bread when ready to serve.

 

 

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Lamb and Butter Bean Stew

Lamb and Butter Bean Stew


  • Author: Spicepaw
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 3-4 1x

Description

This lamb and butter bean stew is inspired by Yemini cuisine. Lamb, vegetables and butter beans are cooked in a lightly spicy tomato broth. #lamb #stew #beans #stew #onepot


Scale

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion
  • 2 ribs of celery
  • 1 medium-sized carrot
  • 3 cloves of garlic
  • 1 red bell pepper
  • 1 medium-large sized potato
  • 500 g / 18 oz lamb shoulder
  • 1 stick of cinnamon
  • 3 cloves
  • 2 tsp of ground turmeric
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 3 green cardamom pods (cut in half)
  • 2 cups (500 ml) chicken stock
  • 1 can ( 400 g/ 14 oz ) stewed tomatoes (crushed)
  • 1 can butter beans (washed and drained)

Instructions

  1. Dice the onions and mince the garlic.  Chop the carrot, celery, red bell pepper and potato into bite-sized pieces about 1 inch/ 2 cm big.
  2. Chop the lamb up into similar sized pieces as best as you can.  Keep the bones.
  3. Add 2 tbsp of olive oil to a large pot and cook over high heat.  Add cloves and cinnamon stick and let fry in the oil for a minute or so, then add the lamb and lamb bones.  Lightly season with salt and pepper and cook until browned on all sides.  Remove lamb and spices from pot, place on a plate and set aside.
  4. In the remaining oil, add 2 tbsp of butter and cook over medium heat.  Add onion, garlic, celery, carrots, potatoes, and red bell pepper.  Lightly season with salt and pepper and cook until vegetables are soft.
  5. Once vegetables have softened, add turmeric, cumin, coriander and cardamon. Stir and cook until fragrant (about a minute).
  6. Add lamb (with a cinnamon stick and cloves) and stir to combine.
  7. Turn heat to high, add chicken stock and crushed tomatoes.
  8. Once at a boil, add beans, turn the heat down to low/medium-low and cook at a simmer until lamb is tender and stew is to your desired consistency (about 1 hour).
  9. Garnish with chopped cilantro and a crusty bread when ready to serve.

  • Category: Lamb, Stew
  • Method: simmering
  • Cuisine: Middle Eastern

Keywords: Lamb, Stew, butter beans, Yemini, one pot dinner

Yum

 

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