Yemini Inspired Spicy Lamb Stew

Yemini inspired lamb stew

This lamb stew is inspired by Yemini cuisine. If you ever find yourself near a Yemeni restaurant, definitely go in. We recently discovered this unique and wonderful cuisine from a local restaurant here in Malaysia and it soon became our favorite take-out spot.

I personally love this cuisine as it takes flavors and ingredients from the Middle East and combines it with spices from India. Take for example, this lamb and butter bean stew inspired by Yemini cuisine

Tender bits of lamb should are slow-cooked together in a tomato broth full of spices like turmeric, coriander and cardamon with vegetables and butter beans.  The end result is a hearty and tasty concoction that 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! And, I can not stress this enough, make sure you serve it with VERY, VERY large pieces of Yemini bread.  Trust me, once you have tried it, you will definitely crave it.  Go here for a recipe and video demonstration on how to make Al Tawa bread.

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Yemini Inspired Spicy Lamb Stew

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

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Description

This lamb stew is inspired by Yemini cuisine and made with lamb shoulder, vegetables and butter beans cooked in a lightly spicy tomato broth. #lamb #stew #beans #stew #onepot

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Ingredients

Units USM Scale 1x2x3x

• 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)

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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.

• Prep Time: 10
• Cook Time: 60
• Category: Lamb, Stew
• Method: simmering
• Cuisine: Middle Eastern

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