Middle Eastern Lamb Stew

Name: Middle Eastern Lamb Stew
Ingredients: 4 -5 tablespoons butter; 12 scallions, finely chopped white and green parts; 3 cups finely chopped parsley; 2 1/2 - 3 lbs lean lamb, cut into cubes; 2 quarts chicken broth, any kind of broth works; 1/3 cup fresh lemon juice; 1/2 teaspoon ground coriander; 3 (15 ounce) cans red kidney beans, drained; salt, to taste; 2 teaspoons fresh ground black pepper

10 ingredients

5 steps

Ingredients

4 -5 tablespoons butter
12 scallions, finely chopped white and green parts
3 cups finely chopped parsley
2 1/2 - 3 lbs lean lamb, cut into cubes
2 quarts chicken broth, any kind of broth works
1/3 cup fresh lemon juice
1/2 teaspoon ground coriander
3 (15 ounce) cans red kidney beans, drained
salt, to taste
2 teaspoons fresh ground black pepper

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.