Lamb and tomato stew with butter beans and feta

 

Ingredients (Serves 4)

500g lamb shoulder or leg, reduce into bite-sized pieces

2 tbsp olive oil

1 big onion, finely chopped

3 garlic cloves, minced

2 tsp floor cumin

1 tsp smoked paprika

400g canned chopped tomatoes or sparkling chopped tomatoes

1 cup lamb or vegetable stock

1 can (400g) butter beans, drained and rinsed

1–2 tsp tomato paste (optional)

Salt and black pepper, to flavor

1 tsp dried oregano or 1 tbsp fresh chopped parsley

100g feta cheese, crumbled

Juice of 1/2 a lemon

Instructions

1. Brown the lamb: Heat olive oil in a huge pot or Dutch oven over medium-high warmness. Add the lamb portions in batches to avoid overcrowding. Brown on all aspects, about 5–7 minutes. Remove the lamb and set apart.

2. Cook onions and garlic: In the same pot, upload the chopped onion and cook for five mins until tender. Add minced garlic and cook dinner for 1 minute till fragrant.

3. Add spices: Stir in cumin and smoked paprika. Toast for 30 seconds to enhance the aroma.

4.  Add chopped tomatoes, stock, and tomato paste if using. Bring to a boil, then lessen warmth to low. Cover and simmer for forty five–60 minutes until the lamb is gentle. Stir occasionally.

5. Add butter beans: Once the lamb is tender, stir inside the tired butter beans. Cook for another 10–15 minutes till beans are heated thru and flavors integrate.

6. Season and end: Taste and modify salt and pepper. Stir in dried oregano or sparkling parsley. Add lemon juice to embellish the flavors.

 7. Serve: Spoon the stew into bowls and sprinkle generously with crumbled feta. Drizzle with a touch olive oil if desired. Serve with crusty bread, rice, or couscous.

Tips & Variations

Extra greens: Carrots, bell peppers, or zucchini may be brought while simmering the stew for extra texture and nutrients.

Slow-cooker option: Brown lamb and sauté onions first, then integrate all substances in a slow cooker. Cook on low for 6–eight hours for soft lamb and deep taste.

Herb options: Fresh thyme or rosemary pairs beautifully with lamb. Add during simmering.

Serving suggestion: A side salad with cucumber, tomato, and olives complements the richness of the stew.

This dish combines gentle lamb, the sweetness of tomatoes, creamy butter beans, and the salty tang of feta, developing a hearty and pleasing meal. It’s best for family dinners, meal prep, or a comfy weekend lunch. The lemon juice and herbs add freshness, balancing the richness of the lamb.