Turkish · Dinner
Lamb Stew with Green Beans
Lamb shoulder braises slowly with onion, garlic and tomato until fork-tender, then simmers with green beans until they soften into the sauce. Finished with olive oil and lemon juice, this Turkish stew is served hot over rice or with crusty bread for mopping.
$7
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
507Calories
42.6gProtein
30.8gFat
18.9gCarbs
10.2gSugar
5.3gFiber
1214mgSodium
168mgChol
10.9gSat Fat
1180mgPotassium
95mgCalcium
5.2mgIron
2.8mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Cut the lamb into 1.5-inch chunks, thinly slice the onion, mince the garlic, trim the green beans, and pat the lamb dry with paper towels.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the lamb chunks on all sides, about 6 minutes, working in batches so the meat sears rather than steams.
3
Braise
Add the onion and garlic to the pot, stir in the tomato paste and cook for 1 minute, then add the canned tomatoes and chicken stock, season with salt and pepper, cover and simmer over low heat for 70 minutes until the lamb is fork-tender.
4
Simmer
Stir the green beans and sugar into the pot, cover and simmer over medium-low heat for 20 minutes until the beans turn tender and the sauce thickens slightly.
5
Plate
Remove from heat, stir in the lemon juice, taste and adjust seasoning, then ladle into a bowl and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g lamb shoulder, cut into 1.5-inch chunks
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz200g canned tomatoes
- 1 1/2 cup360ml chicken stock
- 11 oz311g fresh green beans
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp sugar
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley for garnish
