LEBANESE LAMB STEW WITH BEANS (for eight)
a delicious Middle Eastern answer to American pork and beans….
1 pound dried navy beans, picked over and rinsed
2 pounds lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1-½ inch cubes
1 tablespoon plus 1 teaspoon baharat (a Middle Eastern and African ground spice mixture that typically contains allspice, cinnamon, clove, cumin, Madras chile and black pepper) or one 3 inch cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
¾ teaspoon black pepper
3 tablespoons tomato paste
roz bel zafaran to accompany
- 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 (9 cups) to a boil in a 6 to 8 quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, about 1 hour. 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, ½ teaspoon salt and ¼ teaspoon pepper, stirring, until onions are pale golden and tender, 8 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 1-½ teaspoons salt and ½ teaspoon black pepper.
NOTE: Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5 to 6 quart pot over moderate heat.
from Gourmet Magazine, December, 2005