Lamb Stew With White Beans Recipe

Name: Lamb Stew With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes; 1 1/2 cups orange juice; 6 garlic cloves, minced; 1 piece ginger, 4 inches long peeled and grated; 1 cup fresh mint leaves, chopped; salt and pepper; 2 tablespoons olive oil, plus more if needed; 2 tablespoons all-purpose flour; 3 cups beef stock; 1 1/2 cups dried navy beans, rinsed and soaked overnight or 3 cups canned cannellini beans, rinsed and drained; 8 carrots, peeled and cut into 1/2 inch slices; 3 bay leaves; 2 cinnamon sticks (3 inches each); 1 tablespoon fresh oregano, chopped; 1 star anise; 2 teaspoons coriander seeds, crushed; 1 teaspoon ground cumin; 1 teaspoon lemon zest, grated; 2 tablespoons lemon juice; 2 cups canned chopped tomatoes, drained and cut into small pieces; fresh flat leaf parsley, to garnish

Servings: persons

4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes
1 1/2 cups orange juice
6 garlic cloves, minced
1 piece ginger, 4 inches long peeled and grated
1 cup fresh mint leaves, chopped
salt and pepper
2 tablespoons olive oil, plus more if needed
2 tablespoons all-purpose flour
3 cups beef stock
1 1/2 cups dried navy beans, rinsed and soaked overnight or 3 cups canned cannellini beans, rinsed and drained
8 carrots, peeled and cut into 1/2 inch slices
3 bay leaves
2 cinnamon sticks (3 inches each)
1 tablespoon fresh oregano, chopped
1 star anise
2 teaspoons coriander seeds, crushed
1 teaspoon ground cumin
1 teaspoon lemon zest, grated
2 tablespoons lemon juice
2 cups canned chopped tomatoes, drained and cut into small pieces
fresh flat leaf parsley, to garnish

1
Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
2
Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
3
Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 11/4 hours, stirring occasionally.
4
Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
5
To serve, ladle into bowls and speckle with parsley.

2082

kcal

Calories

105

Fat

162

Carbs

140

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 21 ingredients. The key ingredients include: 4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes, 1 1/2 cups orange juice, 6 garlic cloves, minced, 1 piece ginger, 4 inches long peeled and grated, and more.

Yes, Lamb Stew With White Beans 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 Stew With White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions