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Our Sam has whipped up a Syrian inspired dinner of tender organic lamb simmered in a rich stew of cannellini beans, sweet peppers and tomatoes, served spooned generously over golden heaps of lemony bulgar wheat.
Prep: 20 mins | Cook: 40 mins
While cooking this recipe I thought it was going to be a bit watery and tasteless. I threw in a few dried apricots as I had some hanging around and cooked it for about an hour rather than 30mins. It was in fact surprisingly delicious! Even better the next day. I’m going to make it again for a dinner with friends, so that indicates how good it was.
Where are the spices??? Seriously, had I made this as described, I'd have been disappointed. You need at the very least some cumin and cinnamon. Other recipes from different regions add cloves, paprika, bay, turmeric, or cardamom. https://www.munatycooking.com/arabian-lamb-stew/#wprm-recipe-container-8615 https://www.tablespoon.com/recipes/fasulia-middle-eastern-lamb-and-bean-stew/f74320a4-8aa6-402f-9a5e-3261b0b1a3aa http://www.eatingwell.com/recipe/249607/middle-eastern-lamb-stew/ http://blog.ledbury.com/holiday-cheer/