Lamb Carrot and White Bean Curry Stew
Description
Tender lamb, sweet carrots, and creamy white beans slow-cooked in a fragrant curry sauce.
Ingredients
- 1 pound ground lamb 1 onion, grated
- 1 egg
- 3 tablespoons minced fresh dill 1/4 cup minced fresh cilantro
- 2 teaspoons coarse salt
- 1 tablespoon ground cumin 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon 1 teaspoon ground black pepper 1/4 cup olive oil
- 1 (8 ounce) package baby carrots
- 2 (15.5 ounce) cans cannellini beans
- 1 cup water
- 1 tablespoon sour cream
Directions
- Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
- Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir.
- Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.
