Lamb, stews, Lebanese  lamb stew with beans 1 Lamb, stews, Lebanese  lamb stew with beans 2

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

  1. 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.
  1. 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.
  1. 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



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