Can I make this stew vegetarian?
Yes, you can omit the lamb and use vegetable broth. Add extra vegetables like carrots, potatoes, or bell peppers for more substance.
LUNCH
Kurdish Fasulye: White Bean Stew with Lamb and Tomato
This hearty Kurdish Fasulye is a comforting white bean stew featuring tender lamb and a rich tomato base. It's a flavorful and satisfying meal, perfect for a cozy lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
02
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-8 minutes. Add the minced garlic, ground cumin, and paprika, cooking for 1 minute more until fragrant.
03
Return the seared lamb to the pot. Stir in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 60 minutes, or until the lamb is tender.
04
Stir in the rinsed and drained cannellini beans, salt, and black pepper. Continue to simmer, uncovered, for another 20 minutes to allow the flavors to meld and the stew to thicken slightly.
05
Taste and adjust seasoning as needed. Ladle the Kurdish Fasulye into bowls and garnish generously with fresh chopped parsley before serving.
About This Recipe
This hearty Kurdish Fasulye is a comforting white bean stew featuring tender lamb and a rich tomato base. It's a flavorful and satisfying meal, perfect for a cozy lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb in batches to avoid overcrowding the pot. If you prefer a thicker stew, you can mash a portion of the beans against the side of the pot during the last 10 minutes of cooking.
Easy Substitutions
Beef stew meat can be used instead of lamb. Great Northern beans or navy beans can replace cannellini beans. Vegetable broth can be used for a lighter flavor profile.
Storage & Reheating
Store leftover Kurdish Fasulye in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over medium-low heat until warmed through, or in the microwave.
Serving Suggestions
Serve this hearty stew with a side of fluffy basmati rice to soak up the delicious sauce. Crusty bread or traditional Kurdish flatbread (nan) is also an excellent accompaniment. A simple side salad with a lemon-herb dressing would provide a refreshing contrast. For a complete meal, consider serving it with a dollop of plain yogurt or a sprinkle of sumac.
Common Mistakes
Overcrowding the pot when browning the lamb can lead to steaming instead of searing, resulting in less flavor. Ensure the pot is hot and brown the meat in batches if necessary. Not simmering long enough will result in tough lamb; allow adequate time for the meat to become tender. Forgetting to rinse canned beans can add excess sodium and a metallic taste to the stew. Not adjusting seasoning at the end can leave the stew bland; always taste and adjust salt and pepper.
Frequently Asked Questions
Can I use dried beans instead of canned?
Absolutely! Soak 1 cup of dried white beans overnight, then cook them until tender before adding them in Step
4.
What is the best way to thicken the stew?
Mashing some of the beans against the side of the pot is a natural way to thicken it. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 10 minutes of cooking.
Can I freeze Kurdish Fasulye?
Yes, this stew freezes very well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
MORE TO KNOW
Kurdish Fasulye, like many stews from the region, benefits from slow simmering, which allows the lamb to become incredibly tender and the flavors to deepen. The combination of cumin and paprika provides a warm, earthy spice profile that is characteristic of Kurdish cuisine. While this recipe uses canned beans for convenience, you can use dried white beans that have been soaked overnight and cooked until tender before adding them to the stew.
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