👨‍🍳 조리법

1. 1

   Drain the soaked white beans and place them in a pot with enough water to cover by about an inch. Bring to a boil, reduce heat, and simmer, partially covered, for about 45 minutes, or until the beans are tender. Drain and set aside, reserving some of the cooking liquid.

2. 2

   While the beans are cooking, heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned. Remove the lamb and set aside.

3. 3

   Add the chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Return the browned lamb to the pot. Add the coriander powder, cumin powder, vegetable stock powder, and whole dried chilies (if using). Stir well to combine.

6. 6

   Add the cooked white beans to the pot along with enough of their reserved cooking liquid (or fresh water) to reach your desired stew consistency. Bring to a simmer.

7. 7

   Cover the pot, reduce the heat to low, and simmer for at least 45 minutes to 1 hour, or until the lamb is very tender and the flavors have melded. Stir occasionally to prevent sticking.

8. 8

   Season generously with salt and black pepper to taste. Simmer for another 10-15 minutes to allow the flavors to come together.

9. 9

   Serve hot, traditionally with rice, kisra (sorghum flatbread), or other flatbreads.