Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing the onion and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding dill in the last 30 minutes.
LUNCH
Hearty Armenian Lamb and Green Bean Stew with Dill and Garlic
This traditional Armenian stew brings together succulent lamb, crisp green beans, and the aromatic duo of fresh dill and pungent garlic. Simmered to perfection, it creates a deeply satisfying and flavorful one-pot meal that's ideal for a comforting lunch.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes. Remove lamb and set aside.
02
Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
03
Return the browned lamb to the pot. Stir in the fresh green beans, diced tomatoes (undrained), and beef broth.
04
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the lamb is very tender.
05
Stir in the chopped fresh dill, salt, and black pepper. Cook for an additional 5 minutes, uncovered, to allow flavors to meld.
06
Taste and adjust seasoning if necessary before serving.
About This Recipe
This traditional Armenian stew brings together succulent lamb, crisp green beans, and the aromatic duo of fresh dill and pungent garlic. Simmered to perfection, it creates a deeply satisfying and flavorful one-pot meal that's ideal for a comforting lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can sear the lamb in batches to avoid overcrowding the pot. A touch of lemon juice at the end can brighten the flavors.
Easy Substitutions
Chicken or beef can be used instead of lamb. Frozen green beans work well, just add them directly to the stew without thawing. Dried dill can be used, but use 1 tablespoon instead of fresh.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve this stew hot with a side of fluffy rice or bulgur pilaf. A dollop of plain yogurt or a sprinkle of fresh parsley can add a nice touch. Crusty bread is also excellent for soaking up the flavorful broth.
Common Mistakes
Overcrowding the pot when browning the lamb can lead to steaming instead of searing, resulting in less flavor. Not simmering long enough will leave the lamb tough. Adding dill too early can diminish its fresh flavor; it's best added towards the end.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal for stewing as it becomes very tender when cooked slowly. You can also use lamb leg, but it might require slightly longer cooking.
Can I add other vegetables?
Absolutely! Carrots, potatoes, or bell peppers would be delicious additions. Add them with the green beans to ensure they cook through.
MORE TO KNOW
The key to a tender lamb stew is slow cooking. Ensure the heat is low enough for a gentle simmer, allowing the lamb to break down and become incredibly soft. The fresh dill added at the end preserves its vibrant flavor and aroma, which is crucial for this Armenian-inspired dish. Don't rush this step!
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.