Ingredients:
- 1 pound dry white beans (soaked and washed)
- 1/2 to 3/4 pound lamb pieces (leg or shoulder)
- 2 onions
- 1 celery stalk
- 3 carrots
- 5 garlic cloves
- 3 tablespoons peanut oil
- 1 teaspoon hot chili
- 1/4 teaspoon nutmeg
- Black pepper (to taste)
- 2 tablespoons tomato paste
- 1 handful of dried tomatoes
- 14 ounces diced tomatoes
- 8 cups water
- 1 teaspoon dried parsley
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon salt (adjust to taste)
Instructions:
- Soak and wash the dry white beans in plenty of cold water to rehydrate them.
- Peel and cut the carrots into approximately 1 cm thick slices.
- Chop onions, celery, and squeeze the garlic cloves.
- Preheat a pot over medium heat without adding any fat.
- Sear the lamb pieces seasoned with salt for 2-3 minutes on each side. Set aside.
- Over medium heat, add peanut oil, onions, celery, and sauté until they become soft.
- Add garlic, chili, nutmeg, black pepper, tomato paste, and mix.
- Incorporate dried tomatoes, then diced tomatoes and carrots. Mix until the tomato changes color.
- Pour in 8 cups of water, add parsley, thyme, bay leaf, and mix.
- Place the lamb pieces back into the pot. Cover and let simmer for 30 minutes.
- Add the white beans, cover, and continue cooking over low heat for 1 hour.
- Check the doneness of the beans and adjust the seasoning with salt if necessary. Cook uncovered for an additional 5-10 minutes.
- Taste and adjust the seasoning if necessary.
- Serve hot and accompany with rice, couscous, or bread.
Tips:
- You can replace the dry white beans with fresh or canned beans.
- Choose your favorite lamb piece, such as leg or shoulder.
- Dried tomatoes add a unique flavor but are optional.
- Adjust the amount of chili according to your spice preferences.
- Serve the dish with rice, couscous, bread, or try it with bulgur.
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