Asparagus Stew

Ingredients

• 450 g (1 lb)lamb or beef stew meat, cut into chunks
• 900 g (2 lb)asparagus, washed, trimmed and chopped
• About ⅛ teaspoon (a pinch) eachallspice, cinnamon and nutmeg
• 4–5 cupswater, enough to fill half a pressure cooker or pot
• 1sweet onion, finely chopped
• 2–3 tablespoons, dividedolive oil
• ½ teaspoonground cumin
• To tastesalt
• To servefresh lemon juice

Instructions

1. 1

   Season the meat

   Rinse the lamb pieces, then season them with the allspice, cinnamon, nutmeg and salt.

2. 2

   Brown the lamb

   Heat some of the oil in a pressure cooker or large pot over medium-high heat. Add the lamb and sauté for about 2 minutes on each side, until lightly browned.

3. 3

   Cook under pressure

   Add enough tap water to fill the pot halfway. Seal the pressure cooker and turn the heat to high. When it boils and you hear a loud steam sound, set a timer for 30–35 minutes.

4. 4

   Release the pressure

   When the time is up, turn off the heat and allow the cooker to cool and release pressure naturally, which takes about 15–20 minutes. Do not open it while it is still pressurised.

5. 5

   Cook the onion

   In a separate pot, heat some of the remaining oil over medium-high heat. Sauté the chopped onion for 3–7 minutes, until golden.

6. 6

   Prepare the asparagus

   Rinse the asparagus, trim off the tough ends and chop the spears into bite-sized pieces.

7. 7

   Sauté the asparagus

   Add the asparagus to the browned onion and sauté for 2–3 minutes. Set the pot aside until the meat is ready.

8. 8

   Add meat and broth

   When the meat is ready, add the cooked lamb and ¾–1 cup of its broth to the asparagus, using more broth if you prefer a soupier stew. Stir in the cumin and salt to taste.

9. 9

   Simmer until tender

   Gently combine the ingredients, reduce the heat to low, cover the pot and simmer for 15–20 minutes, or until the asparagus is tender.

What is asparagus stew?

Yakhni halayon is a Palestinian stew of asparagus cooked with meat in a seasoned broth. The name reflects a home-style dish built around gently simmered ingredients rather than a thick sauce.

This version cooks the lamb first, then adds it to asparagus and onion for a shorter final simmer. That helps the meat become tender while giving the asparagus time to soften without losing all its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 44g protein, 15g carbs, 39g fat.

The lamb provides most of the protein and a substantial share of the fat; olive oil adds further fat. Asparagus and onion supply most of the carbohydrates and fibre. Serve with bread or rice if you want a more filling plate, or add a fresh salad for extra variety.

Choosing the meat and spices

Lamb or beef: Either works here; choose stew meat cut into chunks so it can cook evenly. The recipe browns the meat before pressure-cooking to give the broth a deeper savoury flavour.

Warm spices: Allspice, cinnamon and nutmeg are used in small pinches to season the meat. Cumin joins later with the asparagus, keeping its flavour distinct.

Preparing the asparagus

Trim first: Remove the tough ends before chopping the spears into bite-sized pieces. Similar-sized pieces are easier to cook evenly.

Sauté briefly: The asparagus spends only 2–3 minutes in the pan with the onion before the stew simmers. This gives it a little time in the oil without making it soft too early.

Getting tender lamb

Brown the pieces: Sauté the lamb for about 2 minutes per side, aiming for light browning rather than cooking it through. Avoid crowding the pot if that prevents the meat from browning.

Release safely: After 30–35 minutes at pressure, switch off the heat and wait for the natural release, about 15–20 minutes. Do not try to open the cooker while it remains pressurised.

Choosing the broth texture

For a stew: Begin with ¾ cup of lamb broth and add only enough to coat the meat and vegetables. The asparagus will release some moisture as it cooks.

For a soupier bowl: Use up to 1 cup of broth, or add more to suit your preference. Keep the pot covered during the final simmer so the liquid does not reduce too quickly.

Serving the stew

Lemon juice: Serve it at the table so each person can add a fresh squeeze to their bowl. Its sharpness cuts through the rich lamb and complements the asparagus.

On the side: Bread or plain rice makes a simple accompaniment for soaking up the broth. Add them alongside the stew rather than stirring them into the pot.

Recipe notes & tips

• Cut the lamb into evenly sized chunks so they brown and cook at a similar rate.
• Use only enough water to reach halfway up the pressure cooker or pot, as directed.
• Keep the asparagus pieces bite-sized and similar in thickness for more even cooking.
• Start with less broth and add more if you prefer a looser stew.
• Taste for salt near the end, since the broth concentrates as the stew simmers.
• Offer lemon juice at the table so it can be adjusted bowl by bowl.

Variations

• Use beef: Swap in the same amount of beef stew meat and follow the same cooking method.
• Add garlic: Sauté finely chopped garlic with the onion for a more aromatic base.
• Use vegetable broth: Replace some lamb broth with vegetable broth for a different savoury flavour.
• Make it soupier: Add extra lamb broth when combining the meat and asparagus.
• Serve with rice: Spoon the stew over plain rice to make a more substantial meal.

Common mistakes to avoid

• Opening the cooker too soon: Let pressure release naturally for 15–20 minutes and never force the lid open while pressurised.
• Skipping the browning: Sauté the lamb for about 2 minutes per side to develop colour before pressure-cooking.
• Leaving tough ends on: Trim the woody asparagus ends before chopping the spears.
• Overcooking the asparagus: Check for tenderness after 15 minutes of simmering and stop when it is tender.
• Adding too much broth at once: Begin with ¾ cup, then add more if you want a soupier result.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered saucepan until hot throughout, adding a splash of water or broth if the stew has thickened; add fresh lemon juice when serving.

Frequently asked questions