Gheymeh: Lamb & Kidney Bean Stew
A classic Iranian braise of tender lamb, kidney beans, and dried limes—earthy, tangy, and deeply savory. Served over rice with a squeeze of fresh lime.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cans (15 oz each) canned kidney beans, drained and rinsed
- 2 cups beef or chicken broth
- 3 whole dried Persian limes (loomi), crushed, or zest + juice of 1 lemon
- ½ tsp salt (adjust to taste) salt and black pepper to taste
- 2 cups cooked white or brown rice, for serving
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Crush dried limes with the flat of a knife or between your palms until lightly cracked.
- 3
Heat olive oil in a large heavy pot over medium-high until it shimmers, about 90 seconds.
- 4
Add lamb in a single layer. Sear undisturbed 3 minutes per side until deeply browned.
- 5
Transfer lamb to a plate. Pour off all but 1 tbsp fat; add onion and sauté until soft, ~5 minutes.
- 6
Add garlic and cook 30 seconds until fragrant, then return lamb to the pot.
- 7
Pour in broth and add crushed dried limes. Bring to a simmer, then reduce heat to low.
- 8
Cover and simmer 45 minutes, stirring occasionally, until lamb is very tender.
- 9
Stir in kidney beans and simmer uncovered 10 more minutes until beans are heated through.
- 10
Taste and adjust salt and pepper. The broth should be rich and tangy from the limes.
- 11
Spoon rice into bowls. Ladle stew over rice and serve hot with fresh lime wedges on the side.
Tools you’ll need
- large heavy pot with lid (5-6 quart)
- cutting board
- sharp chef's knife
- wooden spoon or spatula
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
