We are lamb lovers so I was happy to see this recipe picked, though you could absolutely substitute a stew cut of beef in this meal. This turned out to be a hearty comforting Sunday night meal. I used a butterflied leg of lamb from the butcher. I kept closely to the recipe ingredient list for this recipe, except that I left out the mint because I didn’t have any. I am also quite proud of myself for so successfully supreming an orange for this recipe.
However, I did change the process a bit. I seared my lamb cubes, but I then removed them from the pan and sautéed the vegetables separately. Then I added the cumin to coat the veg and deglazed the pan with the red wine before adding the remainder of the ingredients. This is the way I generally cook a pot roast and I think it makes sense to do it with a stew as well.
My stew cooked for almost 2 hours and the lamb was super tender. This was the first time I had beans in a stew and I was surprised at how they were buttery and tender without getting mushy. I served it with crunchy oven roasted potatoes. We loved this stew and I would definitely make it again. This was a great recipe picked by a wonderful blogger!