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Middle Eastern Lamb Stew

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“Can be adapted for the slow-cooker after sauteeing the scallions and parsley.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
  2. Add the cubed lamb & saute until lamb is just lightly browned.
  3. Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
  4. Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
  5. Serve over rice, if desired.

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