Lebanese Lamb And Bean Stew
From lunasea 16 years ago
- 155 minutes to make
- Serves 8
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. Read more Delicious served with pita bread and a spiced basmati rice Spiced Basmati Rice . The prep time is for the soaking of the beans - 8 hours. Enjoy. Recipe from Gourmet. See less
Ingredients
- 1 lb dried navy beans, picked over and rinsed shopping list
- 2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes shopping list
- 1 tablespoon plus 1 teaspoon baharat* (see below) or 1 (3-inch) cinnamon stick shopping list
- 9 cups water shopping list
- 2 tablespoons olive oil shopping list
- 2 medium onions, chopped shopping list
- 4 garlic cloves, finely chopped shopping list
- 2 teaspoons salt shopping list
- 3/4 teaspoon black pepper shopping list
- 3 tablespoons tomato paste shopping list
- ~~~~ shopping list
- *A Middle Eastern and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
very nice and do able
theiris
in Garden City loved it
-
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.
grandmommy
in Nashville loved it
-
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, wel...more
danadooley
in Singapore loved it
Reviews & Comments 12
-
All Comments
-
Your Comments
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "