Middle Eastern · Dinner
Green Herb Stew
Lamb shoulder braised until tender in a puree of parsley, cilantro, dill and spinach, sharpened with lemon juice and garlic, warmed through with ground cumin and cinnamon. The stew simmers slowly until the herbs darken into a deep green sauce, served with rice or flatbread.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
42.6gFat
13.8gCarbs
3.8gSugar
4.9gFiber
780mgSodium
168mgChol
15.9gSat Fat
1180mgPotassium
195mgCalcium
6.8mgIron
2.9mcgVitamin B12
38mgVitamin C
protein-rich
low-carb
high-fiber
herb-salt
all-time-classics
Instructions
1
Prep
Roughly chop the parsley, cilantro, dill and spinach; mince the garlic; chop the onion finely; pat the lamb chunks dry.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the lamb 5–6 minutes, turning occasionally, until browned on all sides.
3
Sweat
Add the onion and garlic to the pot and sweat over medium heat 3 minutes until translucent and fragrant with no raw bite.
4
Simmer
Add the parsley, cilantro, dill, spinach, cumin, cinnamon and chicken stock to the pot; cover and simmer over low heat 75–80 minutes, stirring occasionally, until the lamb is fork-tender and the herbs collapse into a dark green sauce.
5
Finish
Stir in the lemon juice, salt and black pepper; simmer uncovered 2–3 minutes over low heat until the sauce thickens and no longer looks watery.
6
Plate
Ladle the stew into a bowl, ensuring the sauce is dark green rather than bright, which signals the herbs are fully cooked down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder, cut into 1.5-inch chunks
- 2 cup60g parsley
- 2 cup60g cilantro
- 2/3 cup20g dill
- 2 cup60g spinach
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 cup240ml chicken-stock
- 2 tbsp2 tbsp lemon-juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
