Spicy Lamb and White Bean Stew | Homemade Cooking Class with Chef Joel

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while pork shoulder is more budget-friendly.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans are a nutritious alternative, while navy beans are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is a lighter option, and using water with bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthy swap, while canola oil is more affordable.

Heat a cast iron pan over high heat until hot.

Add neutral oil to the pan until it shimmers.

Add cubed lamb shoulder to the pan without seasoning first.

Season the lamb shoulder with salt and black pepper directly in the pan.

Let the lamb sear without moving it for a few minutes to build a crust.

Once browned, remove the lamb from the pan and set aside.

In the same pan, add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add the browned lamb back to the pan.

Sprinkle in cumin, paprika, cayenne pepper, salt, and black pepper; stir to coat the meat.

Pour in canned tomatoes and chicken broth; bring to a simmer.

Add drained white beans, bay leaves, and thyme; stir to combine.

Cover and reduce heat to low; simmer for 1.5-2 hours until lamb is tender.

Remove bay leaves and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens