Braised Lamb Stew Recipe

Name: Braised Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 4 pounds boneless leg of lamb, cut into 1-inch cubes; 4 medium onions, peeled and thinly sliced (about 1 1/2 pounds); 4 cloves garlic, thinly sliced; 1 tablespoon coarse salt; 2 teaspoons freshly ground pepper; 2 teaspoons ground turmeric; 1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water; 6 whole dried Persian limes, pierced; 1 cup dried kidney beans; 4 cups water; 6 cups finely chopped fresh flat-leaf parsley; 2 cups finely chopped garlic chives or scallions; 2 cups finely chopped fresh cilantro; 1 teaspoon ground fenugreek; 4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice

Servings: persons

6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh cilantro
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or 1/2 cup fresh lime juice

1
Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat.
2
Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes.
3
Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more.
4
Add the water.
5
Bring to a boil, cover, and simmer over low heat, stirring occasionally.
6
Meanwhile, heat a large nonstick skillet over medium-low heat.
7
Add the chopped parsley, chives, cilantro, and fenugreek.
8
Cook, stirring frequently, until they are wilted, about 10 minutes.
9
Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
10
Add the sauteed herbs and lime powder to the lamb mixture.
11
Cover; simmer until the meat and beans are tender, about 2 1/2 hours.
12
Uncover the stew, and cook until the beans are very tender and stew has thickened slightly.
13
Adjust the seasoning, if necessary, and serve hot.

2019

kcal

Calories

123

Fat

104

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 4 pounds boneless leg of lamb, cut into 1-inch cubes, 4 medium onions, peeled and thinly sliced (about 1 1/2 pounds), 4 cloves garlic, thinly sliced, and more.

Yes, Braised Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions