Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
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.
Servings 4
Calories: 228.63kcal
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.
Nutrition
Calories: 228.63kcal | Carbohydrates: 30.27g | Protein: 9.54g | Fat: 8.48g | Saturated Fat: 1.26g | Cholesterol: 0.64mg | Sodium: 2051.33mg | Fiber: 8.14g | Sugar: 6.14g
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