Lamb and Cabbage Stew with Fresh Shell Beans

A Weeknight Wonder: My Lamb and Cabbage Stew

As a busy working mom, finding time to cook a healthy and delicious meal can feel like an impossible task. But I've discovered the magic of slow cooking, and this Lamb and Cabbage Stew has become a weeknight staple. It's packed with flavor, surprisingly easy to make, and even better the next day!

The beauty of this recipe lies in its simplicity. It's a North African-inspired dish, but I've adapted it to suit my busy life. The lamb marinates overnight, infusing it with a complex blend of spices. Then, it's simply a matter of throwing everything into a pot and letting it simmer. The longer it simmers, the richer the flavors become. And the best part? It’s incredibly forgiving. If you don't have all the exact ingredients, don't worry; feel free to substitute. The core flavors – the lamb, the cabbage, and the warming spices – always shine through.

I often double the recipe so that I have leftovers for lunch throughout the week. The stew reheats beautifully, and the flavors actually deepen over time. It’s so versatile too. I’ve served it over rice, couscous, or even just with crusty bread for dipping. It makes a hearty and satisfying meal that nourishes both body and soul.

Preparation is key, of course. The overnight marinade is essential for that deep, savory lamb flavor. The spices – coriander, caraway, turmeric, and a touch of red pepper – create a wonderfully aromatic and slightly warming blend that perfectly complements the lamb. I use a mortar and pestle to grind the spices, but a spice grinder works just as well. The fresh mint adds a bright, herbaceous note that cuts through the richness of the lamb.

The vegetables add a beautiful counterpoint to the lamb. The cabbage softens to a tender sweetness as it simmers, and the shell beans contribute a delicate, refreshing flavor. I like to use fresh shell beans if they are in season, but canned beans work perfectly well in a pinch.

The secret to the stew's success is its simplicity and its ability to meld all the flavors beautifully. The slow simmering allows the lamb to become incredibly tender, and the vegetables to absorb the delicious spices and rich juices. The final touch of fresh parsley and ground cumin adds a burst of fresh herbaceousness and warm earthiness that balances the other flavors.

I've made this stew countless times, sharing it with friends and family, and it’s always a crowd-pleaser. It’s a testament to the power of simple ingredients and slow cooking. It's a comforting meal that’s perfect for a chilly evening, a special occasion, or just a busy weeknight dinner.

So, give this Lamb and Cabbage Stew a try. You might just find your new favorite weeknight meal, too. Enjoy!

Step-by-step

• Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.
• Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.
• Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool; cover and keep chilled. Rewarm over medium heat, stirring occasionally.
• Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.