1. Can I make this dish vegan?

Absolutely, Follow the same steps, just skip the meat. Use vegetable stock instead of lamb broth to create a rich, stewy texture.

2. Do I have to use a pressure cooker?

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.

3. Can I use frozen asparagus in this recipe?

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.

Asparagus Stew

Name: Asparagus Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Palestinian
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 Tbsp olive oil divided.; ½ tsp cumin powder; Salt, to taste; Fresh lemon juice, for serving

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 1/8 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 Tbsp olive oil divided.
1/2 tsp cumin powder
Salt, to taste
Fresh lemon juice, for serving

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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