lamb, carrot, and white bean curry stew

Ingredients

• Servings: 6
• 1 pound ground lamb
• 1 onion, grated
• 1 egg
• 3 tablespoons minced fresh dill
• 1/4 cup minced fresh cilantro
• 2 teaspoons coarse salt
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 (8 ounce) package baby carrots
• 2 (15.5 ounce) cans cannellini beans
• 1 cup water
• 1 tablespoon sour cream

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
• heat the olive oil in a skillet over medium-high heat. crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. add the carrots to the mixture; reduce heat to medium. pour in the contents of the 2 cans of beans and the water; stir. simmer mixture 25 minutes. stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.