Lamb and Bean Stew



Lamb and Bean Stew

This lamb and bean stew recipe will fill your home with wonderful aromas from the cinnamon, clove, cumin and other spices. Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Lamb
Prep Time 55 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours 20 minutes
Servings 8 people


  • 1 pound great northern beans dried, picked over and soaked overnight.
  • 2 pounds leg of lamb, boneless cut into 1 1/2" cubes
  • 1 3- inch cinnamon stick
  • 9 cups water
  • 4 carrots chopped in 1 1/2-inch pieces
  • 10 new potatoes, small with skin on and cleaned
  • 2 tablespoons olive oil
  • 2 onions, medium chopped
  • 4 garlic cloves minced
  • 3 tablespoons tomato paste
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper


  • Drain the beans that have been soaking overnight.
  • In a large pot add the 9 cups of water, the lamb and cinnamon stick, bring to a boil, lower heat to a simmer, cover and cook at a simmer till meat is almost tender, about 1 hour.
  • Add the beans, carrots, potatoes and cook, uncovered, for about another hour.
  • Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking,. Add onions, garlic, stirring until onions are translucent and tender. Stir in tomato paste and cook for a few minutes.
  • Add the onion and garlic mixture and the salt and pepper to the cooked beans, stir and simmer until heated through.

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