This asparagus stew (yakhni halayon) cooked with tender lamb is a simple, healthy and flavorful meal that comes together easily, perfect for a nourishing weeknight dinner.
While asparagus isn’t a traditional staple in every Palestinian kitchen (it often grows wild in the hillsides), it’s increasingly available. This nutritious vegetable pairs beautifully with tender lamb and fragrant spices. This stew is simple, healthy, and satisfying.
Palestinian and Middle Eastern cuisine is rich with hearty, flavorful meals, especially a wide variety of stews. These stews typically feature either tomato or meat-stock base, a protein and a main vegetable, all served over a bed of rice (ruz bil sh'iryeh).
Some popular examples include cauliflower stew, spinach stew, bamieh, peas (bazellah) and the most popular fasolia (green bean stew) and mulukhiyah.
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Equipment
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- Pressure Cooker - lamb usually takes longer to cook, but using a pressure cooker cuts the time in less than half resulting in a tender lamb.
- Pots
- Knife
- Cutting board
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Asparagus - I recommend using fresh asparagus, but frozen works just as well if that’s what’s available.
- Lamb or beef - The rich flavor of lamb gives this dish a great flavor. I use pieces of boneless leg of lamb. Bone-in meat can also be used. You can use beef instead of lamb.
- Sweet onion - I like to use sweet onions with this dish they pair well with the meat.
- Olive Oil - I use extra virgin olive oil.
- A blend of Spices - Ground cinnamon, black pepper, allspice, and nutmeg gives a great flavor to the meat and the dish overall.
- Cumin Powder - Cumin powder is a common spice in Palestinian cooking, it adds warm, earthy flavor that enhances the natural taste of the asparagus.
- Lemon juice - A squeeze of fresh lemon juice on top of the dish complements its flavors beautifully and adds a bright, tangy finish.
Instructions
Step 1 | Heat the oil in a pressure cooker or a regular pot, then add the lamb pieces and brown them for a few minutes on each side.
Step 2 | Pour in enough water to fill the pot halfway, then seal the lid and turn the heat to high.
Step 3 | Add the chopped onions to the heated oil.
Step 4| Sauté the onions on medium-high heat until they become golden, 3-7 minutes.
Step 5 | Trim the tough ends of the asparagus and chop the spears into bite-sized pieces.
Step 6 | Add the chopped asparagus to the browned onions and sauté for 2–3 minutes.
Step 7 | Add the cooked lamb and ¾–1 cup of lamb broth over the asparagus (use more broth if you prefer a soupier stew). Stir in the cumin and salt to taste.
Step 8 | Cover the pot and cook over low heat for 10–15 minutes, or until the asparagus is tender.
Variations and Substitutions
- Swap the lamb for beef: Beef stew meat works beautifully in this recipe. Just adjust the cooking time until the meat is tender.
- Try it with chicken: For a lighter version, use boneless, skinless chicken thighs. Cut them into cubes, season with the same spices, and sauté until fully cooked before adding them over the asparagus. Pour in chicken stock or water to create a stewy consistency.
- Serve it lighter: Pair this stew with brown rice or quinoa for a healthier twist that still feels hearty and satisfying.
Pro Tips
- Asparagus cooks very quickly, so be careful not to overcook it. It usually takes about 10–15 minutes, check with a fork to make sure it’s tender but not mushy.
- Finish the dish with a squeeze of fresh lemon juice before serving for a bright, tangy kick that brings all the flavors together.
- Serve it with vermicelli rice (ruz bil sh’irieh) for a classic and comforting Palestinian touch.
Storage and Reheating
- Store any leftover asparagus lamb stew in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it gently in a small pan on the stove top or in a plate in the microwave. If the stew has thickened, add 1–2 tablespoons of water or broth to loosen it before heating.
- To freeze: Let the stew cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove top until warmed through.
Frequently Asked Questions
Absolutely, Follow the same steps, just skip the meat. Use vegetable stock instead of lamb broth to create a rich, stewy texture.
No, you don’t need a pressure cooker — you can cook the lamb in a regular pot. It will just take longer, about 60–90 minutes, until the meat becomes tender and soft.
Yes! Frozen asparagus works perfectly in this recipe. Just add it straight to the pot and cook for a few minutes less so it stays tender and doesn’t turn mushy.
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More Delicious Stews
Asparagus Stew
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 3 1x
- Category: Entree
- Cuisine: Palestinian
- Diet: Halal
Description
This asparagus stew (yakhni halayon) cooked with tender lamb is a simple, healthy and flavorful meal that comes together easily, perfect for a nourishing weeknight dinner.
Ingredients
- 1 lb (450 g) lamb or beef stew meat, cut into chunks
- 2 lb (900 g) asparagus, washed, trimmed, and chopped
- About ⅛ teaspoon (a pinch) of allspice, cinnamon, and nutmeg, used to flavor the meat.
- 4-5 cups water (enough to fill half of a pressure cooker or pot)
- 1 sweet onion, finely chopped
- 2-3 tablespoon olive oil divided.
- ½ teaspoon cumin powder
- Salt, to taste
- Fresh lemon juice, for serving
Instructions
- Wash and rinse the lamb pieces. Sprinkle in the spices (allspice, cinnamon, nutmeg and salt).
- In a pressure cooker or large pot, heat oil over medium-high and add the lamb pieces. Sauté for about 2 minutes per side or until lightly browned.
- Pour in enough water (tap water) to fill the pot halfway. Seal the lid of the pressure cooker and turn the heat to high. Once it begins to boil and you hear the loud steam sound, set a timer for 30-35 minutes.
- Pressure cooker note: When time is up, turn off the heat and let it cool and release pressure naturally — about 15–20 minutes. Never open a pressure cooker while it’s still pressurized.
- In a separate pot, heat oil over medium-high and sauté chopped onions until golden (3-7 minutes).
- Wash and rinse asparagus, then trim the tough ends, and chop the spears into bite-sized pieces.
- Add the chopped asparagus to the browned onions and sauté for 2–3 minutes, set aside until meat is ready.
- Once meat is ready add the cooked lamb and ¾–1 cup of lamb broth over the asparagus (use more broth if you prefer a soupier stew). Stir in the cumin and salt to taste.
- Gently combine everything well, reduce heat to low, cover the pot, and simmer for 15–20 minutes or until the asparagus is tender.
Notes
- Asparagus cooks very quickly, so be careful not to overcook it. It usually takes about 10–15 minutes, check with a fork to make sure it’s tender but not mushy.
- Finish the dish with a squeeze of fresh lemon juice before serving for a bright, tangy kick that brings all the flavors together.
- Serve it with vermicelli rice (ruz bil sh’irieh) for a classic and comforting Palestinian touch
Wafa Shami says
Yes, that's what I'm using.
Connie says
This looks delicious and seems like such an easy dish to make for any week night. Thanks for sharing!
Wafa Shami says
It is. You're welcome, enjoy!