Recipe
Lebanese Lamb And Bean Stew Recipe
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Lunasea / All my dishes 1 year, 8 months ago
Cinnamon, clove, cumin, and other spices perfume your house as this cooks. It's a delicious stew and only my dear Lebanese friend could confirm it's true flavor and component accuracy. But it is a delightful dish nonetheless. Delicious served with... More
Prep:480m Cook:155m Servings:8
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 Lunasea |
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Ingredients
- 1 lb dried navy beans, picked over and rinsed
- 2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
- 1 tablespoon plus 1 teaspoon baharat* (see below) or 1 (3-inch) cinnamon stick
- 9 cups water
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3 tablespoons tomato paste
- ~~~~
- *A Middle Eastern and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper.
Directions
- 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, 1 1/4 to 1 1/2 hours.
- 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 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 1/2 teaspoons salt and 1/2 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.
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Alterations
jimrug1 1 year, 8 months ago said:
Try using Chick Peas along with or instead of Navy Beans as a variation.
In the summer, Fresh Green Beans or Baby Okra are used instead of Navy Beans or Chick peas.
Try using Lamb or Chicken Broth for the Liquid. It really boosts the flavor.
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jett2whit 1 year, 8 months ago said:
Sounds very good! Thanks for sharing ~ Jett
bluewaterandsand 1 year, 8 months ago said:
Sounds very good!
theiris 1 year, 8 months ago said:
Very nice and do able
grandmommy 1 year, 8 months ago said:
Sorry Vickie! I see that stew recipe was your own. I saw Lebanese and automatically thought of Jim. This sounds like a winner too. Saved and waiting to try.
danadooley 1 year, 8 months ago said:
How very exotic - brings to mind lush arabian lasses sprawled on plush silk cushions in a room heady with jasmine and frankincense *giggle* Back to the recipe - hmmm brings to mind lush arabian lasses .... lol. Can't help it - so very evocative, well then I guess I'll have to give it a 5, for that reason alone ;)
lmadsen 1 year, 8 months ago said:
I'm excited to try this, my family loves middle eastern and east indian dishes, thanks for sharing!
jenniferbyrdez 1 year, 8 months ago said:
Don't do lamb-thinking pork. thanks Lunny.
invisiblechef 1 year, 8 months ago said:
Love lamb! and spices. Great post. I would just use ground lamb.
jimrug1 1 year, 8 months ago said:
Hi Vicki, Very nice post. I don't know how this slipped by me but I am just reading it now. You have the basic Lebanese stew down to a "T". This is one of my all time favorite dishes. It is usually served with or over rice. Now that you have the stew down, their are as many variations as there are Lebanese cooks. My family did not use Baharat very often and would opt for the Cinnamon and a pinch of Cumin instead. I have had it with Baharat and it is VERY tasty. Thanks again.. This is Perfect!! Great Post! Jim ...;-)~~
lunasea 1 year, 7 months ago said:
Jim sweetie - thanks so much for your rating, comments and suggestions on this recipe. You are the consummate source for me on so much, so it means a lot to have you weigh in. You're the best!
Hugs,
~Vickie