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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Can be adapted for the slow-cooker after sauteeing the scallions and parsley. Ingredients:
4 -5 tablespoons butter |
12 scallions, finely chopped white and green parts |
3 cups finely chopped parsley |
2 1/2-3 lbs lean lamb, cut into cubes |
2 quarts chicken broth, any kind of broth works |
1/3 cup fresh lemon juice |
1/2 teaspoon ground coriander |
3 (15 ounce) cans red kidney beans, drained |
salt, to taste |
2 teaspoons fresh ground black pepper |
Directions:
1. Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
2. Add the cubed lamb & saute until lamb is just lightly browned.
3. Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
4. Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
5. Serve over rice, if desired.
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