Lebanese Lamb and Bean Stew

Ingredients for Lebanese Lamb and Bean Stew

• 450g dried navy beans, picked over and rinsed

• 900g boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes

• 1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick

• 2150ml water

• 2 tablespoons olive oil

• 2 medium onions, chopped

• 4 garlic cloves, finely chopped

• 2 teaspoons salt

• 3/4 teaspoons black pepper

• 3 tablespoons tomato paste

• Accompaniments: spiced basmati rice better-than-pita grill bread

How to make Lebanese Lamb and Bean Stew

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.

Bring lamb, baharat, and water (2150ml ) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoons black pepper.

*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chilli, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.