Lamb and Bean stew

Name: Lamb and Bean stew
Cuisine: British
Ingredients: Lamb cubes x 500g; 2 Tbsp olive oil; Cannellini beans cans x 2, washed and drained; Onion x1, finely chopped; Garlic cloves x 4, minced; Handful spinach leaves; 2 tsp Salt x; 2 Tbsp Fresh lemon juice x; Arabic seven spices x 1 tsp; 2 cardamom pods; Chopped tomatoes can x 1; 3 Tbsp Tomato paste x

nounaskitchen @cook_15850444

Bristol, U.K.

Perfect for the chilly raining Autumn days

nounaskitchen @cook_15850444

Bristol, U.K.

Perfect for the chilly raining Autumn days

Saved

Ingredients

Lamb cubes x 500g
2 Tbspolive oil
Cannellini beans cans x 2, washed and drained
Onion x1, finely chopped
Garlic cloves x 4, minced
Handfulspinach leaves
2 tspSalt x
2 TbspFresh lemon juice x
Arabic seven spices x 1 tsp
2cardamom pods
Chopped tomatoes can x 1
3 TbspTomato paste x

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Steps

1

Sprinkle salt over lamb and stir fry in olive oil till browned.
2

To the same pot, add onion and garlic and fry for a minute then add 2 Cups of hot water and cardamom pods along with seven spices and another tea spoon of salt. Bring to simmer, cover and cook on low for 1.5 hours or until tender.
3

Add beans, chopped tomatoes, tomato paste to the pot. Give it a good stir then turn off heat.
4

Add spinach (either as whole or roughly chopped) and stir till wilted. Stir in lemon juice.
5

Serve with a drizzle of olive oil over a bed of rice