Home Recipes Syrian Lamb & White Bean Stew

Syrian Lamb & White Bean Stew

Sam Richards
Cooking time
Serves2 people
Syrian Lamb & White Bean Stew

Our Sam has whipped up a Syrian inspired dinner of tender organic lamb simmered in a rich stew of cannellini beans, sweet peppers and tomatoes, served spooned generously over golden heaps of lemony bulgar wheat.

2 ratings
layout 2 comments

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 1 red pepper
  • 400g tomatoes
  • 250g diced lamb leg
  • 400g tine of cannellini beans
  • 1 chicken stock cube
  • 150g bulgar wheat
  • 1 lemon
  • A hanful of flat leaf parsley
  • 2 tbsp olive oil
  • 700ml boiling water
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 40 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Peel the onion and finely chop it. Peel the garlic cloves and crush or finely chop. Halve the pepper and scrape out the seeds and membrane. Cut the flesh into 1cm strips. Chop the tomatoes roughly into small pieces.
2. Pour 1 tbsp oil into a pan and warm up over a medium-high heat for 2 mins. Add the lamb to the pan and cook for 2-3 mins, turning once or twice, till browned on all sides. Scoop out the lamb and transfer to a plate. Reduce the heat under the pan to medium.
3. Slide the chopped onion and pepper to the pan and cook for 6-8 mins, stirring every now and then, till softened. Add the garlic and cook for a further 1 min.
4. Drain the cannellini beans and rinse well. Add them to the pan along with the tomatoes and 400ml boiling water. Crumble in the stock cube and stir well to combine. Return the lamb to the pan. Bring the water to the boil, then reduce to a simmer. Pop a lid on the pan and cook for 30 mins.
5. Meanwhile, pour the bulgar wheat into a bowl and sprinkle in a pinch of salt. Top up with 300ml boiling water, and cover the bowl with a large plate. Set aside to soak for 15 mins. When ready, fluff up with a fork and squeeze in the lemon juice. Pour in 1 tbsp oil and stir well.
6. Finely chop the parsley. When the stew has cooked and the lamb is tender, stir through the parsley. Have a taste of the sauce and add a little more salt and pepper if needed. Pile the bulgar wheat onto plates and top with generous ladles of the lamb stew and serve.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Surprisingly delicious

Rating

While cooking this recipe I thought it was going to be a bit watery and tasteless. I threw in a few dried apricots as I had some hanging around and cooked it for about an hour rather than 30mins. It was in fact surprisingly delicious! Even better the next day. I’m going to make it again for a dinner with friends, so that indicates how good it was.

GingerSpice

Rating

Where are the spices??? Seriously, had I made this as described, I'd have been disappointed. You need at the very least some cumin and cinnamon. Other recipes from different regions add cloves, paprika, bay, turmeric, or cardamom. https://www.munatycooking.com/arabian-lamb-stew/#wprm-recipe-container-8615 https://www.tablespoon.com/recipes/fasulia-middle-eastern-lamb-and-bean-stew/f74320a4-8aa6-402f-9a5e-3261b0b1a3aa http://www.eatingwell.com/recipe/249607/middle-eastern-lamb-stew/ http://blog.ledbury.com/holiday-cheer/