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Lebanese White Bean and Lamb Stew
A hearty and comforting Lebanese stew featuring tender lamb and soft white beans simmered in a rich tomato sauce, infused with the warm aroma of cinnamon. Perfect for a chilly evening.
🧂 Ingredienser
- 400 g Dried white beans (e.g., cannellini, great northern)(Must be soaked overnight)
- 500 g Lamb shoulder or leg, cut into 1-inch cubes
- 3 tbsp Tomato paste
- 1 Large yellow onion, finely chopped
- 1 Cinnamon stick
- 4 Garlic cloves, minced
- 2 tbsp Olive oil
- 6 cups Water or lamb/beef broth
- to taste Salt
- to taste Black pepper
👨🍳 Fremgangsmåde
- 1
Rinse the dried white beans thoroughly. Place them in a large bowl and cover with at least 3 inches of cold water. Let soak overnight (at least 8 hours). Drain and rinse the beans before proceeding.
⏱️ 8+ hours (soaking) - 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the lamb cubes and sear them on all sides until nicely browned. This step is crucial for developing flavor. Remove the lamb from the pot and set aside.
⏱️ 10-15 minutes - 3
Add the chopped onion to the same pot. Sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6-8 minutes - 4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This process, called 'blooming' the tomato paste, intensifies its flavor.
⏱️ 1-2 minutes - 5
Return the seared lamb to the pot. Add the drained and rinsed white beans, the cinnamon stick, and pour in the water or broth. Bring the mixture to a boil.
⏱️ 5 minutes - 6
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently. Stir occasionally to prevent sticking. Cook until the lamb is fork-tender and the beans are soft and creamy, about 2 to 2.5 hours. The exact time will depend on the beans and lamb.
⏱️ 2 - 2.5 hours - 7
Remove the cinnamon stick before serving. Season generously with salt and freshly ground black pepper to taste. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken.
⏱️ 5-20 minutes
💡 Professionelle Tips
- ✓The cinnamon stick adds a subtle, aromatic warmth that is characteristic of Lebanese cuisine and distinguishes this dish.
- ✓This is a wonderfully hearty and comforting dish, ideal for cooler weather.
- ✓Serve hot, traditionally accompanied by fluffy white rice or vermicelli rice.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a variation, you can substitute the lamb with beef cubes (chuck roast works well).
- A vegetarian version can be made by omitting the meat and using vegetable broth.