Lamb and Bean Stew

Prep: 10 mins | Cook: 55 minutes | Serves: 5 people


  • 800g lamb chops, chopped in bite sizes
  • 3 cloves
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3 medium-sized carrots, chopped in 1cm pieces
  • 1 rib of celery, finely chopped
  • 3 small sized sweet potatoes, chopped in bite sizes
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 500ml chicken stock
  • 400g tin chopped tomatoes
  • 400g tin butter beans, drained and rinsed
  • 400g tin kidney beans, drained and rinsed
  • fresh coriander for garnish


Heat the olive oil in a large pot and cook over medium-low heat. Add the cloves and cinnamon and fry for a minute. Add the lamb. Lightly season with salt and pepper and cook until brown – approximately 5 minutes. Remove lamb and place on a plate and set aside.

Heat the butter and cook over medium-low heat. Add onion, garlic and stir until brown.

Add celery, carrots, and sweet potatoes. Cook for 5 minutes. Once vegetables are brown, add red and yellow peppers, turmeric, cumin, coriander and the can of chopped tomatoes. Stir and cook for a minute.

Add lamb and stir to combine. Turn heat to high and add chicken stock. Once at a boil, add kidney and butter beans and turn heat down to low. Simmer until lamb is tender – approximately 40 minutes.

Garnish with fresh coriander and serve on basmati rice.

Dish can also be prepared in slow-cooker or pressure-cooker.
Be mindful of bones.

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2021-10-04T11:05:50+02:0030/09/2021|Iron-Rich Recipes|0 Comments

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