Lamb and Canellini Bean Stew

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 7.9 g
  • Cholesterol: 73.7 mg
  • Sodium: 339.0 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 27.4 g

View full nutritional breakdown of Lamb and Canellini Bean Stew calories by ingredient
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Number of Servings: 16


    4 pounds lean lamb, 1" cubes
    1 1/2 cups orange juice
    6 garlic cloves, minced
    4" ginger, peeled and grated
    1 cup chopped mint leaves

    Kosher salt and freshly ground pepper
    2 tablespoons olive oil
    2 tablespoons all purpose flour
    2 cups low-sodium beef broth
    8 carrots, peels and sliced 1/2" thick
    3 bay leaves
    2 cinnamon sticks
    1 star anise (or 1/2 tsp. anise seed)
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    1 teaspoon grated lemon zest
    1 tablespoon lemon juice

    3 cups canellini beans, drained, soaked & rinsed (2 cans)
    2 cups chopped canned tomatoes, drained (1 large can)


I cook this in a pressure cooker--lamb cooks in 18 minutes. Release pressure & add the tomatoes & beans. Return to pressure and cook 5 more minutes.


Combine lamb, OJ, garlic, ginger & mint in freezer zip-lock bag and refrigerate 4 hours or overnight.

Drain lamb in colander over bowl to catch marinade. Reserve liquid. Dry lamb with paper towels. Season with S & P.

Heat oil in large pan over med-high heat. Brown lamb in batches. Use slotted spoon to transfer to bowl. When all is browned return to pot. Stir in flour. Add reserved marinade and remaining ingredients through lemon juice. Cover & bring to a boil Reduce heat at simmer 1 hour 15 min, stirring occasionally.

Add tomatoes and bans. Simmer uncovered 15-20 minutes. Remove star anise, cinnamon sticks & bay leaves.

Serving Size: makes 16 servings

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