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Aleppo Pepper Lamb Stew with White Beans, Kale, and Mint
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons Aleppo pepper flakes
  • 1 teaspoon ground cumin
  • 4 cups lamb or vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chopped kale
  • 1/4 cup fresh mint leaves, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 6 to 8 minutes. Remove the lamb and set it aside.
  • In the same pot, add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the Aleppo pepper flakes and cumin, then stir to coat the meat evenly.
  • Pour in the broth. Bring the mixture to a simmer, cover the pot, and cook for 45 to 60 minutes until the lamb is tender.
  • Add the white beans and chopped kale. Simmer uncovered for 10 minutes until the kale wilts and the beans are heated through.
  • Season with salt and black pepper to taste. Ladle into bowls and scatter the fresh mint on top before serving.

Notes

If the stew thickens too much while simmering, add a splash of broth to loosen it. Use only the amount of Aleppo called for unless you want more heat, and chop the mint just before serving so it stays vibrant. Leftovers reheat well the next day with a little extra broth stirred in to refresh the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife