Lamb And Cabbage Stew With Fresh Shell Beans
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Coriander Seed1 tsp
Caraway Seeds1 tsp
Mint (dried, crumbled)1 tsp
Turmeric3 tbsps
Extra-Virgin Olive Oil (divided)2 cups
Onion (chopped)1.666667 cups
Crushed Tomatoes (canned)1 small
Cinnamon Stick (broken in half)1
Bay Leaf1.25 cups
Peeled Carrots (coarsely chopped)1.5 cups
Water3 tbsps
Lemon Juice (fresh, divided)1.5 cups
Bean (shelled fresh shell)Directions:
1
Heat small skillet over medium-high heat
2
Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes
3
Finely grind in mortar with pestle or in spice mill
4
Transfer spice mixture to medium bowl
5
Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste
6
Add lamb; toss to coat
7
Cover and chill at least 8 hours or overnight
8
Heat remaining 2 tablespoons oil in large pot over medium heat
9
Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes
10
Add crushed tomatoes, garlic, cinnamon stick, and bay leaf
11
Bring to simmer
12
Add carrots, then cabbage; sprinkle with coarse salt and pepper
13
Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine
14
Bring to boil
15
Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours
16
Meanwhile, place fresh beans, if using, in small saucepan
17
Add pinch of coarse salt and just enough water to cover beans
18
Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean
19
Drain
20
Remove cinnamon stick and bay leaf from stew
21
Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice
22
Simmer 5 minutes to allow flavors to blend
23
Season to taste with salt and pepper
24
DO AHEAD: Can be made 1 day ahead
25
Refrigerate uncovered until cool; cover and keep chilled
26
Rewarm over medium heat, stirring occasionally
27
Stir parsley into stew
28
Divide stew among bowls
29
Sprinkle with ground cumin
30
Heat small skillet over medium-high heat
31
Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes
32
Finely grind in mortar with pestle or in spice mill
33
Transfer spice mixture to medium bowl
34
Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste
35
Add lamb; toss to coat
36
Cover and chill at least 8 hours or overnight
37
Heat remaining 2 tablespoons oil in large pot over medium heat
38
Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes
39
Add crushed tomatoes, garlic, cinnamon stick, and bay leaf
40
Bring to simmer
41
Add carrots, then cabbage; sprinkle with coarse salt and pepper
42
Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine
43
Bring to boil
44
Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours
45
Meanwhile, place fresh beans, if using, in small saucepan
46
Add pinch of coarse salt and just enough water to cover beans
47
Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean
48
Drain
49
Remove cinnamon stick and bay leaf from stew
50
Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice
51
Simmer 5 minutes to allow flavors to blend
52
Season to taste with salt and pepper
53
DO AHEAD: Can be made 1 day ahead
54
Refrigerate uncovered until cool; cover and keep chilled
55
Rewarm over medium heat, stirring occasionally
56
Stir parsley into stew
57
Divide stew among bowls
58
Sprinkle with ground cumin