Lamb and Cabbage Stew with White Beans


Great stew! Wonderful for the fall and a little bit different from any other stew I have made.

Lamb and Cabbage Stew with White Beans

Serves 3 – 4


1 teaspoon coriander seeds

1/2 teaspoon caraway seeds

1 teaspoon chopped mint

coarse kosher salt

1/4 teaspoon turmeric

1/4 teaspoon dried crushed red pepper

3 tablespoons extra-virgin olive oil, divided

3/4 pound trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes

1 cup chopped onions

1  can crushed tomatoes with added puree

2 garlic cloves, minced

1 small cinnamon stick, broken in half

1 bay leaf

3/4 cup coarsely chopped peeled carrots

1/2 small green cabbage (about 1/2 pound), quartered, cored, cut into 1/4-inch slices (about 7 cups)

Coarse kosher salt

¾ cup water

3 tablespoons fresh lemon juice, divided

1 cup white beans, (1 can of beans or use this recipe)

1/4 cup chopped fresh Italian parsley

Ground cumin


Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Smash spices till ground up. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight. Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 cup of water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours. Remove cinnamon stick and bay leaf from stew. Add beans and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.

Recipe by Bon Appetit October 2009



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