Middle Eastern · Dinner
Green Herb Stew (Gluten-Free)
A Levantine-style lamb stew braised with a dense puree of parsley, cilantro, and spinach, simmered until the greens darken and the sauce thickens around tender lamb shoulder. Finished with lemon juice and warm spices, served over gluten-free rice with a lemon wedge for brightness.
$7
20 minsPrep
80 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
512Calories
34.2gProtein
25.8gFat
32.6gCarbs
4.1gSugar
4.9gFiber
410mgSodium
151mgChol
9.7gSat Fat
980mgPotassium
195mgCalcium
6.8mgIron
2.4mcgVitamin B12
38mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Chop parsley, cilantro, spinach, onion, and garlic. Pulse them in a food processor with garlic and 2 tablespoons water until a coarse, wet green paste forms.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear lamb cubes 4 to 5 minutes, turning occasionally, until browned on all sides.
3
Sauté
Add onion to the pot and sauté over medium heat 3 to 4 minutes until softened and translucent.
4
Braise
Stir the herb paste, turmeric, cumin, cinnamon, and chicken stock into the pot. Cover, reduce heat to low, and braise 60 to 70 minutes until lamb is fork-tender.
5
Thicken
Whisk rice flour into 2 tablespoons hot stew liquid until smooth. Stir back into pot and simmer over medium-low heat 5 minutes until sauce thickens.
6
Finish
Stir in lemon juice and season with salt and black pepper to taste.
7
Plate
Spoon stew over cooked basmati rice in a bowl and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 60g60g parsley
- 60g60g cilantro
- 60g60g spinach
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tsp2 tsp rice flour
- 1 cup196g basmati rice, cooked
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
