Lebanese Lamb and Bean Stew
Slow cooked with Baharat Spice
200g uweigh Cannelini or Chick Peas, pre soaked
450g Boneless lamb, cut into cubes
25g uweigh Baharat Spice
4 - 5 cups water
1 tablespoons olive oil
1 medium onions, chopped
1-2 garlic cloves, finely chopped
1-2 tablespoons tomato paste
Salt and black pepper
Mix the lamb and the Baharat Spice together in a saucepan until the lamb is evenly coated. Then add the water and bring to a boil. Cover and simmer until meat is almost tender; approximately 1 to 1½ hours.
While the lamb is cooking take the pre-soaked beans and boil fast for 10 minutes, without salt.
Once the lamb is tender, add the beans and cook slowly, uncovered until beans are tender; approximately 1 hour.
Next, heat oil over moderate heat in a frying pan and the cook onions, garlic, season with salt and pepper, stirring until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook for a further 2 minutes.
When beans are tender, stir the tomato and onion mixture into the stew and simmer until heated through. Season with salt and black pepper.
Serve with spiced basmati rice (see separate recipe) or couscous and grilled pita bread.