Lebanese Lamb and Bean Stew
Slow cooked with Baharat Spice
(Serves 4)
Ingredients:
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
Method:
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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.
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While the lamb is cooking take the pre-soaked beans and boil fast for 10 minutes, without salt.
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Once the lamb is tender, add the beans and cook slowly, uncovered until beans are tender; approximately 1 hour.
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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.
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When beans are tender, stir the tomato and onion mixture into the stew and simmer until heated through. Season with salt and black pepper.
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Serve with spiced basmati rice (see separate recipe) or couscous and grilled pita bread.
