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Fasoulia bil Lahm
Lamb and Bean Stew
A hearty and flavorful stew made with tender lamb, white beans, and aromatic spices, often served with rice or flatbread. This dish showcases the use of legumes as a staple in South Sudanese cuisine.
đ§ Ingredienser
- 750 g Lamb shoulder(cut into 2-inch cubes)
- 400 g Dried white beans(soaked overnight)
- 2 Large onions(finely chopped)
- 4 Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tbsp Vegetable stock powder
- 2-3 Whole dried chilies(optional, for heat)
- 3 tbsp Olive oil
- 6 cups Water(or as needed)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 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
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
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
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 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
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
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
Season generously with salt and black pepper to taste. Simmer for another 10-15 minutes to allow the flavors to come together.
- 9
Serve hot, traditionally with rice, kisra (sorghum flatbread), or other flatbreads.
đĄ Proffstips
- âSoaking the beans overnight significantly reduces their cooking time.
- âAdjust the amount of chilies based on your spice preference.
- âIf the stew becomes too thick during simmering, add a little more water or reserved bean cooking liquid.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use beef instead of lamb for a different flavor profile.
- Add other vegetables like diced carrots or bell peppers along with the tomatoes.