Recipe Stew Food created with North African Baharat Spice Baharat Recipe Lamb and Bean Stew

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825

Recipe

Recipe using Spice 'N Easy™ North African Baharat blend

Lebanese Lamb and Bean Stew

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 + 1 teaspoon Spice 'N Easy™ Syrian or North African Baharat spice
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

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 spice, 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.
While beans are cooking, heat oil over moderate heat in a 12-inch heavy skillet until
hot but not smoking, then sauté onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon
pepper, 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.
Great with rice.