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Lamb Stew with Saffron Ginger and Green Beans

Published: August 29, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 90 Minutes
Serves Serves 4-6
Lamb Stew with Saffron Ginger and Green Beans
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Average Rating: 4 | Rated By: 1 users

The exotic pairing of saffron, ginger, and mint creates a bold flavour in this delicious lamb stew. This hearty lamb stew is based on Moroccan harira soup, but I substituted lentils for green beans. If you wish to serve this dish as soup add extra water and adjust the seasoning. To serve as a stew, add a side of mashed yam potatoes or simple rice. Enjoy!

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Ingredients

  • 3 Tbsp. extra virgin olive oil or coconut oil
  • 1 ½ lb. lamb stew meat, cut into 1-inch cubes
  • 3 garlic cloves, crushed
  • 2 Tbsp. (2-inch) minced ginger or 1 Tbsp. GF ground ginger
  • 1 tsp. ground turmeric
  • ½ tsp. saffron threads
  • ½ tsp. sea salt or to taste
  • ½ tsp. GF ground black pepper
  • 1 large yellow onion, chopped
  • 1 cup diced celery
  • 1 x 14 oz. can organic diced tomatoes
  • 1 lb. fresh young green beans cut into 2-inch lengths
  • ¼ cup chopped fresh mint
  • 2 Tbsp. fresh lime juice

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    Instructions

  • In a large pot heat olive oil over medium heat. Add meat, garlic, ginger, turmeric, saffron, salt and pepper. Cook for 5 minutes while stirring. Add onions and celery and cook for another 5 minutes
  • Add tomatoes and 1 cup of water, cover and cook for 1 hour or until the meat is tender. This will depend on the size of meat chunks
  • Add beans and cook until the beans are al-dente, still firm but cooked. About 10 minutes
  • Remove pot from the heat and stir in mint and lime juice. Serve

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