1486. Lamb Bean Stew

You can take the long way to do this (phased cooking in a pot), or the short way (pressure cooker), and still end up with a comforting, wholesome stew. Sometimes beans are used in place of meat, but in this case, the stew combines two kinds of beans with hefty chunks of lamb.Other flavorings are as simple as they are loved: onion, garlic, tomato, and the quintessential dried lime.

Ingredients:

1 cup chickpeas, soaked overnight

1 cup white beans, soaked overnight

2 lamb shanks

3 tomatoes

2 onions

6 garlic cloves

2 dried lime (noomi)

2 Tbsp tomato paste

salt, pepper

1 tsp turmeric

Method:

Sear the meat and the onion in a pot. Add the drained chickpeas and white beans, add the tomato cut into wedges, and the halved garlic cloves. Cover with water by an inch and bring to a boil.

Either cook in a pressure cooker for 40 minutes, or simmer covered for 1 and a half to 2 hours.

After the stew is cooked and the meat and beans are tender, add the seasoning, turmeric, tomato paste, and pierced noomi.

Simmer 20 more minutes to merge the flavors. This is the opportunity to boil away extra water or to add a bit of water if the stew is too thick.

Serve with rice.

صحة و عافية