Lamb and White Bean Stew

Name: Lamb and White Bean Stew
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1.5 lbs boneless lamb shoulder, cut into 1.5-in cubes; 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 2 cans canned diced tomatoes; 2 cans cannellini beans (15 oz), drained, rinsed; 2 cups low-sodium chicken broth; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh cilantro (or flat-leaf parsley), chopped; 2 tbsp fresh lemon juice

A richly spiced North African-inspired braise of tender lamb shoulder, creamy cannellini beans, tomatoes, and warming spices like cumin, coriander, and cinnamon. Serve with crusty bread or couscous to soak up the fragrant broth.

115 minMediumServes 4520 cal/serving

North AfricanDinnerStovetopMediterraneanHigh ProteinHigh FiberDairy-FreeGluten-FreeNut-FreeEgg-FreeSesame-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

1.5 lbs boneless lamb shoulder, cut into 1.5-in cubes
2 tbsp extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
2 cans canned diced tomatoes
2 cans cannellini beans (15 oz), drained, rinsed
2 cups low-sodium chicken broth
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh cilantro (or flat-leaf parsley), chopped
2 tbsp fresh lemon juice

Instructions

1

Pat 1.5 lbs cut into 1.5-in cubes boneless lamb shoulder dry and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Heat 2 tbsp extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until deeply seared, about 3 to 4 minutes per batch. Transfer to a plate.
3

Reduce heat to medium. Add 1 diced yellow onion to the pot and cook, stirring, until softened, about 5 minutes. Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper and cook for 1 minute until fragrant.
4

Return lamb to the pot. Stir in 2 cans canned diced tomatoes and 2 cups low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
5

Add 2 cans drained, rinsed cannellini beans (15 oz) to the pot, stir gently, and continue simmering uncovered for 20 to 25 minutes until the lamb is fork-tender and reaches an internal temperature above 145°F (63°C) and the broth has thickened slightly.
6

Stir in 2 tbsp fresh lemon juice, taste, and adjust seasoning. Serve garnished with 1/4 cup chopped fresh cilantro (or flat-leaf parsley).

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The North African Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What internal temperature should Lamb and White Bean Stew reach?

For Lamb and White Bean Stew, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Lamb and White Bean Stew?

Step 2 reads: "Working in batches to avoid crowding, brown the lamb on all sides until deeply seared, about 3 to 4 minutes per batch." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use dried beans instead of canned in Lamb and White Bean Stew?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Lamb and White Bean Stew uses 2 cans cannellini beans (15 oz), drained, rinsed.

Can I make Lamb and White Bean Stew less spicy?

Yes. The heat in Lamb and White Bean Stew comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Is Lamb and White Bean Stew gluten-free?

Yes. As written, nothing in the ingredient list for Lamb and White Bean Stew is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.