Middle Eastern Lamb Stew

• 4 -5 tablespoons butter
• 12 scallions, finely chopped white and green parts
• 3 cups finely chopped parsley
• 2 1/2 - 3 lbs lean lamb, cut into cubes
• 2 quarts chicken broth, any kind of broth works
• 1/3 cup fresh lemon juice
• 1/2 teaspoon ground coriander
• 3 (15 ounce) cans red kidney beans, drained
• salt, to taste
• 2 teaspoons fresh ground black pepper

1. Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
2. Add the cubed lamb & saute until lamb is just lightly browned.
3. Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
4. Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
5. Serve over rice, if desired.

butter, scallions, parsley, lean lamb, chicken broth, lemon juice, ground coriander, red kidney beans, salt, fresh ground black pepper

Taken from www.food.com/recipe/middle-eastern-lamb-stew-172370 (may not work)