Butter Beans and Lamb Chops Stew with Vermicelli Rice2019-01-16
- Servings: 4
This is one of my preferred Lebanese stews. Butter beans and lamb chops are not a must. You can use instead cannellini, pinto or kidney beans, and any lamb or beef cut.
I always make this stew with dry beans that have been soaked in water overnight then cooked on their own before using them in the stew. Of course you can use canned beans instead.
Serve this stew with rice cooked with vermicelli. The recipe for the rice is on this website.
- About 4 cups of cooked white, pink or red beans
- 8 lamb chops or 500g of lamb or beef chunks
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 tbsp of tomato paste
- Enough olive oil to brown the meat pieces
- 1 green bell pepper, chopped (optional)
- 1 tsp of each : ground allspice, cinnamon
- 1/2 tsp of each: turmeric, black pepper
- 1 bay leaf and 1 cinnamon stick
- Salt, to taste
Boil the soaked beans until well cooked and tender then put aside. If using canned beans, rinse the beans and put aside.
Place a cooking pot on medium high heat and add the olive oil to brown the meat pieces. Remove the meat and add the chopped onion and fry until lightly browned then stir in the bell pepper, garlic, tomato paste and all the spices.
Put the meat back in the pot. Cover with the cooking liquid or fresh water and leave to boil on low heat until the meat is tender. At this stage, add the beans and keep cooking further until the sauce has thickened. Taste and adjust the spices, if needed, then serve with the vermicelli rice.
A raw cabbage salad (finely sliced with a dressing of lemon, olive oil and minced garlic) would be a real nice accompaniment.