The Best Recipes: Lamb, Carrot, and White Bean Curry Stew

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Lamb, Carrot, and White Bean Curry Stew

"Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat. "

Ingredients :

  • 1 pound ground lamb
  • 1 onion, grated
  • 1 egg
  • 3 tablespoons minced fresh dill
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons coarse salt
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1 (8 ounce) package baby carrots
  • 2 (15.5 ounce) cans cannellini beans
  • 1 cup water
  • 1 tablespoon sour cream

Instructions :

Prep : 25M Cook : 6M Ready in : 1H
  • Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
  • Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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