Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon dried mint, crumbled
- 3/4 teaspoon coarse kosher salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried crushed red pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 3/4 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes
- 2 cups chopped onions
- 1 2/3 cups canned crushed tomatoes with added puree
- 4 garlic cloves, minced
- 1 small cinnamon stick, broken in half
- 1 bay leaf
- 1 1/4 cups coarsely chopped peeled carrots
- 1 small green cabbage (about 1 pound), quartered, cored, cut into 1/4-inch slices (about 7 cups)
- Coarse kosher salt
- 1 1/2 cups water
- 3 tablespoons fresh lemon juice, divided
- 1 1/2 cups shelled fresh shell beans (such as cranberry, cannellini, flageolet, or pinto; from about 1 pound unshelled) or one 15-ounce can cannellini, rinsed, drained
- 1/4 cup chopped fresh Italian parsley
- Ground cumin
Description
This North African-inspired Stew Is Lighter Than Traditional Stews Because There's Less Meat And More Vegetables.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter