Spicy brown broth-based stew with flavors of lamb, fire-roasted tomatoes, and hints of cinnamon, chili peppers, cumin, and fresh rosemary with tender onions and pinto beans perfect on mashed potatoes, rice or couscous for the best Baharat Spiced Bean and Lamb Stew experience.
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Spice Infused-Masterpiece
Banish the chills after a long day with this Quick and Easy Lean Baharat Spiced Bean and Lamb Stew, a bowlful of pure comfort! Imagine melt-in-your-mouth lamb nestled in a rich spiced broth, its depths swirling with the intoxicating warmth of Baharat spice and sun-kissed fire-roasted tomatoes.
A hint of cinnamon with chili peppers on your tongue ignites a gentle embracement of heat, perfectly balanced by earthy cumin and fragrant rosemary. ️ Tender onions and hearty pinto beans join the party, ready to be piled high on creamy mashed potatoes, fluffy rice, or fragrant couscous.
This lean, spice-infused masterpiece is your ticket to Flavortown, all with minimal effort. So grab your spoon, gather your loved ones, and let the warm spices wash away the worries of the day. Every bite is a testament to deliciousness, proving that healthy and flavorful can be the ultimate comfort food combo.
A Global Affair, Try These:
- Pan-Seared Sirloin Steak with Spicy Baharat Sauce
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
- Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
- Vegetarian Ras El Hanout White Bean and Kale Soup
Ingredients
First, sear on both sides the kosher salt and ground black pepper seasoned lamb shoulder chops in olive oil with a sprig of fresh rosemary in a saute pan. Remove the finished lamb steaks and let them rest. In the same saute pan, add and sweat the sliced onions.
Then add chopped rosemary, garlic, the Baharat seasoning blend, crushed fire-roasted tomatoes, and harissa paste. Next, add the low-sodium chicken broth and pinto beans. Finally, add the fresh baby spinach, chopped parsley leaves, and deboned lamb pieces, and serve with your favorite side.
See the lamb steak stew recipe card for quantities.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
The lamb steaks are seared to a golden brown with rosemary to give the steak a nice aromatic seasoning, just like you would a steak that would be served whole. In addition, rosemary complements lamb very well.
The steak will be cooked to the desired temperature of medium rare to medium for tenderness. Benefit: This method required no pressure cooker.
Make the Sauce
The onions are then browned with the lamb's flavor fond bits for color and taste, giving this dish a depth of flavor.
Fire-roasted crushed tomatoes give this dish a robust, delicious flavor, a peppery kick from the harissa paste, and an aromatic touch with the Baharat spice blend.
Next, add and stew the beans for at least 15 minutes to pick up all of the taste of the flavorful broth.
Finally, add the vibrant colors of the fresh baby spinach to complete this dish with the tender lamb pieces.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Dec 28, 2023
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan—it’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to the way it evenly controls heat, this pan makes cooking feel effortless. It’s oven and broiler safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere—they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
Substitutions
Dairy Free
- This great recipe is already dairy-free.
Gluten-Free
- Another bonus! This delicious one-pot recipe is already gluten-free.
Vegetarian
- Lamb Shoulder Chops - Replace the lamb meat with extra-firm tofu, seitan cutlets, or tempeh.
- Low-Sodium Chicken Broth - Use low-sodium vegetable broth.
Convenience
- Fresh Rosemary Sprigs - Try using dried rosemary leaves. However, it will not be as strong as fresh.
- Harissa Paste - Use chopped red Thai chili peppers or crushed red pepper flakes.
- Baharat Seasoning Blend - Use a combination of cardamom, smoked paprika, coriander, cloves, cumin, and nutmeg to create your own aromatic blend of spices similar to Baharat. Or try substituting it with other fragrant spices blends like garam masala or ras el hanout.
- Canned Pinto Beans - Use dry beans. If you have dry pinto beans in your pantry, soak them overnight before using them for this recipe. Or use a can of white beans like navy or cannellini.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Lamb Chops - Use other cuts of lamb; learn more about prepping lamb chops.
Equipment
- Saute Pan - A large pan wide enough to brown lamb at least two steaks at a time. Or try a heavy skillet pan or heavy-bottom pot like the Dutch oven. To develop this recipe, I used the All-Clad D3 3-Ply Stainless Steel Sauté Pan.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the remaining stew in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers
I use Glass Food Storage Containers with a plastic clipping lid to store leftovers. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Learn more about prepping lamb here.
Tender Cuts - For best results, remove the grizzle and bones from the lamb chop pieces before adding them back for a mouth-tender stew.
Frequently Asked Questions
Tracing the origin of baharat is like following a treasure map through the bustling spice markets of Middle Eastern and North African cities. ️
While the word itself simply means "spice" in Arabic, baharat refers to a diverse family of spice blends that have evolved over centuries through trade and cultural exchange. ️
Imagine merchants haggling over sacks of fragrant cardamom, cloves, and cinnamon, each region adding its own touch to create a blend of flavors as unique as the landscape itself. ️
Today, Bharat may be found at your local grocery stores or online and used as an all-purpose blend for simmering in stews, sprinkled on grilled meats as a BBQ rub, or even tucked into sweet pastries, a testament to its enduring legacy.
Meat Recipes
Looking for other meat recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Jerk Steak Fajitas | Super Easy 30 Minute Meal
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Soup and Stew Recipes
Looking for other stew recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Haitian Hearty Comfort
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📖 Recipe
Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
Ingredients
- 4 lamb shoulder chops
- 2 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 sprigs of rosemary
- 1 medium onion
- 3 garlic cloves peeled
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Baharat seasoning
- 1 tablespoon harissa paste
- 2 cups crushed fire-roasted tomatoes
- 1 cup low-sodium chicken broth
- 15.5- ounce can of pinto beans
- 4 cups of baby spinach
- 1 cup parsley leaves
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Side: If you plan to serve this with mashed potatoes, rice, or couscous. Begin this ahead of time before starting the recipe. I served mine with mashed sweet potatoes for an interesting sweet and spicy combination.
- Prepare the Recipe: Pat dry the lamb steaks with paper towels and season them with salt and pepper. Then, heat a heavy-bottomed frying pan on medium-high heat. While the pan heats up, Vertically halve the onion from root to root, slice them into thin strips, and set them aside.
- Cook the Lamb: Heat the olive oil in the pan, add the lamb (do not overcrowd the pan; you might have to do this in batches), with the rosemary placed in the oil. Sear the lambs for 4 minutes on each side for medium-rare at 135 degrees Fahrenheit, remove them, and set them aside to rest for at least 5 minutes.
- Control your heat. Lower the heat just a little, if necessary, to prevent the burning of the fond bits on the bottom of the pan.
- Cook the Aromatics: Reduce the pan heat to medium and add the onions, cover, and sweat for 5 minutes, stirring them halfway, releasing the fond from the bottom of the pan. In the meantime, chop the garlic and rosemary together and set aside.
- Make the Stew: Add the aromatic garlic rosemary mix and Baharat seasoning and cook for 1 minute while stirring occasionally to release their oils. Then add crushed fire-roasted tomatoes and harissa and cook for 5 minutes to reduce the acidity.
- Add the vegetable broth and pinto beans with liquid and simmer to reduce to a stew for 15 minutes. While the stew simmers, coarsely chop the parsley, debone, and cut the lamb into chunks, removing a grizzle, and set them aside.
- Complete the Stew: Stir in the spinach, chopped parsley, and lamb pieces. Remove from the heat when the spinach has wilted.
- Serve the Stew: Plate up the stew with your side of choice, and as an option, garnish with extra chopped parsley.
Video
Nutrition
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