Lamb Broad Bean Stew with Tomato

Prepare the Broad Beans De-string the broad beans and roughly cut them into pieces. Place them in a bowl of water and set aside until ready to use (you can also de-string with a peeler).

Heat the olive oil in a large pot over medium heat. Add the diced onions and crushed garlic, and sauté until translucent and fragrant. Add the lamb pieces and fry until they turn a rich brown colour, then season with salt and the Bharat spice. Pour in the water and crushed tomatoes, cover with a lid bring to a boil, reduce the heat to medium-low and cook for approximately 25-30 minutes.

Once the lamb begins to soften, add the prepared broad beans straight from the water into the pot. Continue simmering for a further 25 to 30 minutes, partially covered until both the broad beans and lamb are tender. If the liquid reduces too much, add a little extra water to keep the right consistency.

Stir in the chopped coriander towards the end.  Serve the stew over a bed of cooked bulgur cracked wheat or white rice. 

Can I make this without the tomato?
Yes — I have a lighter, broth-style version of this same stew on the site if you'd rather leave it out. Same lamb, same beans, just a different finish depending on what you're after on the day.

What can I use if I don't have Bharat spice?
Bharat is a warm, fragrant spice blend you'll find at most Middle Eastern grocers, and most supermarkets stock it now too. If you can't get your hands on it, ground allspice is the closest substitute.

Why do you add the broad beans straight from their soaking water?
Keeping the beans in water while you prep everything else stops them from discolouring and keeps them looking fresh. Then when you add them to the pot along with a little of that water, it also helps stop the broth from thickening too quickly

Can I freeze this stew?
Yes, it freezes really well. Cool it completely before freezing in an airtight container, then thaw in the fridge overnight and reheat gently on the stove.

What does "partially covered" mean?
Just leave the lid sitting slightly ajar on the pot rather than fully on or fully off. It lets some steam escape so the broth doesn't get watery, while still holding enough heat in to keep everything simmering nicely and the lamb and beans cooking through evenly.

When is broad bean season?
Here in Australia, broad beans are a spring vegetable, so you'll find the best ones from around September through to November. If you're in the Northern Hemisphere, look for them earlier in the year, from around April through to June. Either way, that's when they're at their most tender and sweetest, so it's the time I always stock up and make this stew.

Do I really need to de-string the broad beans?
Yes, every time. I tried skipping it once years ago when I was short on time and thought I'd get away with it — I didn't. You end up with tough, stringy bits running through every bite, and it ruins the whole dish. It only takes a few extra minutes and it's genuinely worth it.