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Smoky Paprika Lamb Stew with White Beans and Kale
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons smoked paprika
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped (about 5 cups)
  • 4 cups broth
  • 2 tablespoons olive oil
  • Salt and black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides, about 6 to 8 minutes.
  • Add the diced onion and minced garlic to the pot. Stir and cook until the onion softens, about 5 minutes.
  • Sprinkle in the smoked paprika and stir for 1 minute to coat the meat and vegetables.
  • Pour in the broth. Bring the mixture to a simmer, then cover and cook for 45 minutes until the lamb is tender.
  • Stir in the white beans and chopped kale. Simmer uncovered for 10 minutes until the kale wilts and the beans warm through.
  • Taste and season with salt and black pepper as needed.

Notes

If the broth reduces too much during simmering, add a little water or extra broth to reach the consistency you prefer. Kale can turn bitter if cooked too long, so add it only in the final 10 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife