Cumin-Scented Lamb Stew with Fava Beans, Spinach, and Fresh Dill
Equipment
- Large Dutch oven
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1.5 pounds boneless lamb shoulder, cut into cubes
- 2 teaspoons ground cumin
- 4 cups lamb or beef broth
- 2 cups shelled fava beans
- 4 cups fresh spinach leaves
- 1/4 cup chopped fresh dill
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
- Add the lamb cubes and brown them on all sides. Sprinkle in the cumin and stir for 30 seconds to coat the meat.
- Pour in the broth and bring the mixture to a simmer. Cover the pot and cook for 1 hour and 15 minutes, stirring now and then, until the lamb is tender.
- Stir in the fava beans and let them cook for 10 minutes. Add the spinach and cook until it wilts. Season with salt and pepper.
- Remove the pot from the heat and stir in the fresh dill. Serve with lemon wedges on the side.
Notes
If the stew thickens too much while it sits, add a splash of broth when reheating. Use frozen fava beans if fresh ones are not available. The dill loses its bright flavor if added too early, so stir it in only after the heat is off.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board
Cuisine: Middle Eastern
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board