Levantine cuisine · Soups & Stews

Fasolia bi Lahme

White beans slow-braised with lamb cubes in tomato broth, seasoned with garlic and cilantro, served with rice.

Ingredients · for 4 servings

• 250 g dried white beans
• 500 g lamb (from the shoulder)
• 1 onion
• 5 garlic cloves
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 1 bunch cilantro
• 3 tbsp olive oil
• 1 tsp allspice
• 200 g long-grain rice
• Salt, pepper

Instructions

1. Soak the beans in plenty of cold water the night before, then drain the next day; cut the lamb into 3 cm cubes, dice the onion and finely chop the garlic.
2. Heat the olive oil in a heavy pot and sear the lamb cubes in batches over high heat for 5-6 min, turning, until they have a brown crust.
3. Add the onion and sauté for 4 min, then stir in the tomato paste and allspice and cook for 2 min until the paste turns deep red and loses its raw, sour smell.
4. Add the beans and chopped tomatoes, pour in 800 ml water, cover and braise over gentle heat for 70-80 min, until the beans and meat are tender.
5. Cook the rice in salted water according to the package instructions; sauté the garlic with the chopped cilantro in a little oil in a pan for 1 min and stir into the stew.
6. Let the pot simmer uncovered for another 5 min, until the sauce is thick, season with salt and pepper, and serve with the rice.