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Lamb and White Bean Stew

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

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. 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. 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. 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. 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. 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. 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).

Questions

Can I make Lamb and White Bean Stew ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Lamb and White Bean Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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