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Lamb, Carrot, and White Bean Curry Stew

schienke

"Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat. "
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Ingredients

1 h servings 457 cals
Original recipe yields 6 servings

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Directions

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  1. Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 457 calories; 26.1 g fat; 27.9 g carbohydrates; 26.4 g protein; 105 mg cholesterol; 1186 mg sodium. Full nutrition

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Reviews

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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...

Wonderful and even better the next day. Make sure to salt to taste right before serving