Lamb, Carrot, And White Bean Curry Stew

• 1 pound ground lamb
• 1 onion, grated
• 1 egg
• 3 tablespoons minced fresh dill
• 1/4 cup minced fresh cilantro
• 2 teaspoons coarse salt
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 (8 ounce) package baby carrots
• 2 (15.5 ounce) cans cannellini beans
• 1 cup water
• 1 tablespoon sour cream

1. Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
2. Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.

ground lamb, onion, egg, fresh dill, fresh cilantro, coarse salt, ground cumin, ground turmeric, ground cinnamon, ground black pepper, olive oil, baby carrots, cannellini beans, water, sour cream

Taken from www.allrecipes.com/recipe/163048/lamb-carrot-and-white-bean-curry-stew/ (may not work)