Lamb And White Bean Stew Recipe

Name: Lamb And White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups dried white beans; 2 tbsp oil; 2 1/2 lbs lamb shoulder (including bones), trimmed of fat, removed from the bone and cubed; 2 None bay leaves; 2 None onions, cut into rings; 1-2 cloves garlic, chopped; 1 tsp ground cumin; 1 pinch cayenne pepper; 1 1/2-2 tbsp curry powder; 2 bunches spring onions, chopped; 1 None large tomato, deseeded and diced; 1/2 bunch parsley, chopped

Servings: persons

1 1/3 cups dried white beans
2 tbsp oil
2 1/2 lbs lamb shoulder (including bones), trimmed of fat, removed from the bone and cubed
2 None bay leaves
2 None onions, cut into rings
1-2 cloves garlic, chopped
1 tsp ground cumin
1 pinch cayenne pepper
1 1/2-2 tbsp curry powder
2 bunches spring onions, chopped
1 None large tomato, deseeded and diced
1/2 bunch parsley, chopped

1
Soak the beans overnight in 2 cups cold water. Heat the oil in a 7-quart capacity pressure cooker, then add the lamb and cook until browned. Add the bay leaves, onion, and garlic and sprinkle with cumin, cayenne pepper, curry powder, and salt. Cook briefly, until fragrant.
2
Add the beans and their soaking water, plus an additional 2 cups water. Bring to a boil, skim and close the lid. Set the pressure control to 'quick cook pressure', following the manufacturer's instructions. Cook for about 10 mins, then turn off the heat and cook for a further 15 mins. Release the pressure.
3
Open the pressure cooker, stir in all but 1 tbsp of the spring onions, bring to a boil and cook for an additional 1-2 mins. Season with salt, curry powder, and cayenne pepper to taste. Arrange on a deep serving dish and top with the remaining spring onions, tomato, and parsley.

1110

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/3 cups dried white beans, 2 tbsp oil, 2 1/2 lbs lamb shoulder (including bones), trimmed of fat, removed from the bone and cubed, 2 None bay leaves, and more.

Yes, Lamb And White Bean 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!

Lamb And White Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions