Categories: Entrees, Soups and Stews

Ingredients

• 1 lb dried navy or lima beans, picked over and rinsed
• 1 lb boneless lamb shoulder or leg of lamb, trimmed of excess fat and cut into 1 1/2 inch cubes
• 1 tbsp plus 1 tsp baharat (Arabic spice found in middle eastern markets) or see comments above
• 9 cups water
• 2 tbsp olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 2 tsp salt
• 3/4 tsp black pepper
• 1 small can tomato paste
• Basmati rice
• Pita bread

Directions

1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hrs.

2. Bring lamb, baharat, beans and water to a boil in a heavy pot, then simmer, covered, until meat is almost tender (1 1/4 to 1 1/2 hrs.)

3. Meanwhile, heat oil over moderate heat in a 12 inch heavy skillet, then cook onions, garlic, 1/2 tsp salt and 1/4 tsp pepper, stirring, until onions are pale golden, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes.

4. When meat and beans are tender, stir in tomato-nion mixture and simmer unil just heated through. Stir in remaining 1 1/2 tsp salt and 1/2 tsp pepper to taste.

5. Serve with basmati rice and grilled pita bread.

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