Lamb and White Bean Stew with Spinach, Parsley, and Dill

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Yield: Serves 4

Calories: Roughly 414 per serving

Ingredients:

    * 2 tablespoons olive oil
    * 2/3 cup finely chopped leek, white part only (about 1 medium leek)
    * 1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
    * 2 teaspoons finely minced garlic (2 large cloves)
    * 2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
    * 2 cups coarsely chopped fresh parsley (about 4 ounces)
    * 2 tablespoons coarsely snipped fresh dill
    * 3/4 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
    * Salt and pepper to taste
    * 2 tablespoon ground turmeric
    * 1 1/4 cups chicken broth
    * 2 tablespoons lemon juice (about 1/2 large lemon)
    * 1 teaspoon finely grated lemon zest
    * 2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)


Preparation:

In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.

In a 10-inch skillet over medium-high heat, add the remaining olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.

Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.

Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

Recipe courtesy of Epicurious | April 2000

I had to modify this recipe to get it close to 400 calories. In the process, it lost 2 tbsp of butter and a 1/4 pound of lamb. Hope it tastes okay. The original recipe can be found on the Epicurious site if you want the less healthy version.

[TrudieC]

This sounds amazing.  I will have to use beef as my husband won't eat lamb.  I love Middle Eastern foods and cannellini beans are my favourite!

[peekawho]

This is also Core, for those on Weight Watchers core plan!

Way yummy sounding!

[sk123]

Hey Peek,

Sorry for the stupid question, but what is Core? Just curious...

[1nana]

It's not a stupid question at all.

The Core Plan consists of a list of foods (from all the different food groups) that we basically have to stick to and it allows us to do away with having to count points. It pretty much controls the calories too, so we don't have to count calories by sticking to the core plan.

Your recipe is entirely core (everything in it is basically free food for us) no having to count points, which is great.

By the way, your recipe sounds delicious!

[sk123]

Thanks for the explanation. I like the idea of not having to count calories!

[sk123]

I admit that I did not get to make the lamb this past weekend. I spent the entire weekend laying in bed with the flu and having my mom bring me food. Do you take late reviews for partial credit?

[swampcritter]

Sorry to hear that, sk...did you at least get some good chicken soup?

[TrudieC]

Absolutely!  I am making this tonight but with stewing beef instead.  I'll post later.

[TrudieC]

This was another winner!  I made it with stewing beef instead of the lamb.  I served it on top of basmati rice made with chicken stock and saffron.  I used fresh baby spinach but only 1.5 lbs.  That is a heck of a lot of spinach!  Wonderful!

[sk123]

swampcritter - No chicken soup but I think I'll make some matzo ball soup tonight.

TrudieC - I may have to try this your way. For some reason, I feel less guilty eating beef than lamb, and even less guiltier for eating chicken. I wonder if chicken would work in this recipe. I'll report back, I promise, this weekend.

[TrudieC]

You could make this vegetarian.  The meat really doesn't add a lot to this.  Use double the white beans and you have a wonderful meal!