👨‍🍳 作り方

1. 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. 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. 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. 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. 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. 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. 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