Asparagus and Lamb Stew

Laura Esmaili


This is a great stew for spring and summer!!! I made it in England for my niece and her family they loved it!!! Enjoy

pinch tips: How to Debone a Chicken





15 Min


1 Hr


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We just loved this recipe - solid in every way. Our preference has been to dice the veggies before cooking, but it's terrific either way!


1 and 1/2 lb
1 bunch
1 box
small tomatoes
onion, chopped
Knorr Beef
beef bouillon, cubes
3 c
basamati rice
1/2 Tbsp
1/2 tsp
1/2 tsp
lemon powder or lemon juice
1/4 c
tomato paste
1/8 c
olive oil, extra virgin

Directions Step-By-Step

Heat olive oil in dutch oven med heat, saute onion until lightly brown, add turmeric, cumin,lemon, beef buillon and Cubed Lamb.Saute for 10 minutes and ad tomato paste. Add 2 cups hot water cook on medium heat for 40 minutes. Add small tomatoes and Asparagus for 5 minutes.
Cook Rice: Boil in salt water for 15 minutes and rinse in a colander with cold water. Steam in same cooking pot. Put 3 table spoons of olive oil in the pan and return the rice to the pan. cover for 20 minutes on med heat.
Place Rice on a searving dish. Pour Asparagus and Lamb stew over Rice. Serve With Pickles any kind that you prefer, extra juice from stew, Enjoy!!!
Sorry!!!! Knorr is the correct spelling for the beef cubes!!! 1 and 1/2 lbs of cubed Lamb Meat!!! You can also try it with 1 and 1/2 lbs of cubed Beef or Chicken!!!! The rice is rinse the rice in a strainer under cold water, Put the olive oil in the pan and pour the rice in the pan, cover with a thin towel or paper towel, put the lid tightly on the pot!!! Put the heat on med low for 20 Minutes. This will steam the rice!!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #stew, #asparagus, #lamb