Lamb, Carrot, and White Bean Curry Stew recipe
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Ingredients
- 1 pound ground lamb 1 onion, grated 1 egg 3 tablespoons minced fresh dill ¼ cup minced fresh cilantro 2 teaspoons coarse salt 1 tablespoon ground cumin ½ teaspoon ground turmeric ¼ teaspoon ground cinnamon 1 teaspoon ground black pepper ¼ cup olive oil 1 (8 ounce) package baby carrots 2 (15.5 ounce) cans cannellini beans 1 cup water 1 tablespoon sour cream
Nutrition Info
- 457 caloriescarbohydrate: 27.9 gcholesterol: 105.5 mgfat: 26.1 gfiber: 7.7 gprotein: 26.4 gsaturatedFat: 8 gservingSize: -sodium: 1185.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Lamb, Carrot, and White Bean Curry Stew
Directions
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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.