Ingredients

• 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

Instructions

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.