Middle Eastern Lamb Stew

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 -5 tablespoons butter
• 12 scallions, finely chopped 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

Recipe

• 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.