Description
Asparagus Lamb Stew يخني هليون This heartwarming asparagus stew is perfect for cooler weather. I may not be a big fan of soup but I love stews. Stews are not exactly a soup but rather a soupier dish but less liquidy than a soup.
Ingredients
Units
Scale
- 1 pound lamb or beef stew cut
- 2 pounds asparagus washed, bottom stems cut and chopped
- a pinch of some or all the following (allspice, cinnamon, and nutmeg)
- 4 -5 cups water (enough to fill up half of the pressure cooker or any other pot)
- 1 sweet onion finely chopped.
- 2 tablespoons of vegetable oil
- 1/2 teaspoon cumin powder
- Fresh lemon juice
- salt
Instructions
- Sauté meat in vegetable oil and spices (allspice, cinnamon, nutmeg) for 2 minutes on each side.
- Fill up half of the pot with water, seal the lid, and turn the heat on high, once the pot starts boiling (you can hear a loud steam noise coming out) set your alarm for 30 minutes. After 30 minutes turn the stove off (if you've never used a pressure cooker, make sure not to open it until it cools off, I'd give it 15-20 minutes.).
- Meanwhile, in a separate pot sauté onions with oil until they're golden. Add chopped asparagus, sauté for about 5 minutes on high heat, then add the lamb and ¾ - 1 cup of lamb broth (adjust the broth if you prefer it more liquidy) over asparagus, then add cumin and salt, integrate everything well together, turn the heat on low, cover the pot and let it simmer for about 15-20 minutes or until asparagus is fully softened.
Notes
Serve with a side of rice. Squeeze fresh lemon juice on top of the asparagus stew.