Lamb and Bean Stew in Baharat Spices
Cook Time: 2 hours 47 minutes
Total Time: 2 hours 47 minutes
8 servings
Ingredients:
- 4 cans of navy beans (or 1 lb dried, soaked in water for 12 hours and drained)
- 2 lbs boneless boneless leg of lamb, cut into 1 1/2-inch cubes
- 2 onions, chopped
- 3 garlic cloves, finely chopped
- 2 tbsp baharat
- salt and black pepper to taste
- 1/2 cup tomato paste
- 9 cups water
- olive oil
Preparation:
In a heavy pot combine lamb, baharat, and water. Bring to a boil. Cover and simmer for 90 minutes, until meat is almost tender. Add the beans and cook, uncovered, for about another hour until beans are fork- tender. Meanwhile, saute the onions, garlic, salt and pepper, until onions are golden - about 10 minutes. Add the tomato paste and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.
Credits:
Adapted from George’s Downtown Cafe and Diner, Terre Haute, IN