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Lamb, Carrot, and White Bean Curry Stew

Lamb, Carrot, and White Bean Curry Stew

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
schienke

schienke

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1186 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

garyo
13

garyo

7/1/2009

My wife and I both loved this recipe. Spices are not overwhelming, but definitely interesting. Can't wait for a chance to have leftovers tomorrow. I added a spoonful of plain yogurt on top, garnished with some whole cilantro leaves. Delicious.

azurerae
4

azurerae

1/6/2010

Wonderful and even better the next day. Make sure to salt to taste right before serving

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