Lamb & White Bean Stew Recipe – Authentic Bezaar Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Lamb & White Bean Stew Recipe – Authentic Bezaar Spice Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavorful stew that feels like a warm hug in a bowl. This Lamb & White Bean Stew is exactly that. It’s a recipe I stumbled upon while exploring the incredible flavors of Kerala cuisine, and it’s become a firm favorite in my kitchen ever since. The secret? A beautiful blend of spices, especially the wonderfully aromatic bezaar spice mix. Let’s get cooking!

Why You’ll Love This Recipe

This stew isn’t just delicious; it’s a whole experience. The lamb becomes incredibly tender, infused with the warmth of the spices. The white beans add a lovely creaminess and heartiness. And that fragrant garnish? Pure magic! It’s perfect for a cozy weeknight dinner, or for sharing with family and friends. Plus, it’s a fantastic way to explore the diverse and delicious world of Indian cuisine.

Ingredients

Here’s what you’ll need to create this flavorful stew:

• ½ kg lamb cubes on bone
• 1 tsp bezaar spice mix
• 1 tsp cumin powder
• 1 tsp olive oil (for marinating)
• ½ cup white beans
• 1 tbsp olive oil (for cooking)
• 1 small onion
• 2 garlic cloves
• 2 tomatoes
• 1 tbsp bezaar spice
• 1 bay leaf
• 1 small loomi (dried lime)
• 1 stock cube
• 10 gm butter
• 1 garlic clove (for garnish)
• 2 tbsp fresh coriander (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Bezaar Spice Mix: This is the heart and soul of the stew! Bezaar is a traditional spice blend popular in South Indian cuisine, particularly in Kerala. It usually contains ingredients like coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, and sometimes cardamom. You can find pre-made bezaar spice mixes at Indian grocery stores, or you can make your own (there are tons of recipes online!).
• Loomi (Dried Lime): Don’t skip this! Loomi adds a unique, tangy, and slightly fermented flavor that’s hard to replicate. It’s a staple in Middle Eastern and some South Asian cuisines. You can usually find it at Middle Eastern or Indian grocery stores, or online.
• Bone-in Lamb: I highly recommend using lamb on the bone for this stew. The bone adds so much flavor and richness to the broth as it simmers. Shoulder or neck cuts work particularly well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the lamb. In a bowl, combine the lamb cubes with 1 tsp bezaar spice mix, 1 tsp cumin powder, 1 tsp olive oil, salt, and pepper. Give it a good mix, cover, and refrigerate overnight. Trust me, this step makes all the difference.
2. While the lamb marinates, soak the white beans in water overnight. This helps them cook evenly and become beautifully tender. The next day, drain the beans and pressure cook them until they’re soft but still hold their shape. Drain again, but don’t throw away the cooking water – we’ll need that later!
3. Heat 1 tbsp olive oil in a pressure cooker over medium heat. Sear the marinated lamb for about 5 minutes, until browned on all sides. Remove the lamb and set aside.
4. Now, add the minced onion and garlic to the same pot and sauté until fragrant, about 3-5 minutes. Add the chopped tomatoes, 1 tbsp bezaar spice, bay leaf, loomi, and thyme. Cook until the tomatoes break down and become a lovely, thick sauce.
5. Return the lamb to the pot. Add the stock cube, 1 cup of water, salt, and pepper. Close the pressure cooker and cook for 3 whistles, then simmer for an additional 15 minutes.
6. Gently mix in the cooked white beans and simmer for another 10 minutes. If the stew is too thick, add some of the reserved bean water until you reach your desired consistency.
7. Almost there! For the garnish, melt the butter in a small pan. Add the minced garlic and fry until golden brown and fragrant. Drizzle this golden garlic butter over the stew, then sprinkle with fresh coriander.

Expert Tips

Want to take your stew to the next level? Here are a few tips I’ve learned over the years:

• Tender Lamb is Key: Don’t rush the marinating process! Overnight is best. Also, simmering low and slow is crucial for breaking down the lamb and making it incredibly tender.
• Spice it Up (or Down): Feel free to adjust the amount of bezaar spice to your liking. If you prefer a milder stew, start with less and add more to taste.
• Simmer for Flavor: Seriously, don’t skip the simmering step! It allows all the flavors to meld together and create a truly harmonious dish.

Variations

This stew is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the lamb for mushrooms (like portobello or cremini) or jackfruit. You might need to adjust the cooking time slightly.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Add a pinch of chili powder or a finely chopped green chili to the marinade for a spicier kick.
• Festival Adaptations: This stew is a wonderful hearty meal for Ramadan or Eid celebrations. It’s filling and packed with flavor!

Serving Suggestions

This Lamb & White Bean Stew is amazing on its own, but here are a few ideas for serving it:

• Rice Varieties: Basmati rice is a classic pairing, but jeera rice (cumin rice) also works beautifully.
• Flatbread Pairings: Roti or naan are perfect for soaking up all that delicious sauce.

Storage Instructions

Leftovers? Yes, please! Store the stew in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had more time to develop. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

1. What is Bezaar spice mix and where can I find it?
Bezaar is a South Indian spice blend, typically containing coriander, cumin, fennel, peppercorns, cloves, and cinnamon. You can find it at Indian grocery stores or make your own!

2. Can I substitute the loomi with lemon juice?
While lemon juice will add some tang, it won’t quite replicate the unique flavor of loomi. If you can’t find loomi, you can try using a little lime juice and a pinch of dried mango powder (amchur).

3. How do I know when the lamb is cooked perfectly?
The lamb should be fork-tender and easily pull apart. If it’s still tough, continue simmering for a bit longer.

4. Can this stew be made in a slow cooker?
Absolutely! Sear the lamb as instructed, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours.

5. What is the best way to adjust the consistency of the stew?
Add more of the reserved bean water or a little bit of regular water to thin it out. If it’s too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.

6. Can I use different types of beans in this recipe?
You can! Cannellini beans or chickpeas would also work well. Just adjust the cooking time accordingly.

Enjoy! I hope you love this Lamb & White Bean Stew as much as I do. Let me know in the comments how it turns out for you!