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!
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.