Lamb, Carrot, and White Bean Curry Stew
Ingredients1 h servings 457 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 457 calories; 26.1 g fat; 27.9 g carbohydrates; 26.4 g protein; 105 mg cholesterol; 1186 mg sodium. Full nutrition
ReviewsRead all reviews 2
My wife and I both loved this recipe. Spices are not overwhelming, but definitely interesting. Can't wait for a chance to have leftovers tomorrow. I added a spoonful of plain yogurt on top, g...