Iraqi White Bean Stew

Name: Iraqi White Bean Stew
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 1 cup dry white bean; 400 g lamb; 1 medium onion; 4 tbsp corn oil; 2 tbsp tomato paste; 1 cup crushed tomatoes; 1 tsp curry powder; salt and pepper

Lamb, white bean and tomatoes come together in this stew, fragrant with curry powder and simmered on the stove. Serve with rice and green salad.

12 min · Serves 4 · Easy

Ingredients

236.59 mldry white bean, soaked over-night and cooked in the morning until they are half-done
400 glamb, zabiha
1 medium onion, finely chopped
4 tbspcorn oil, or any oil you usually use
2 tbsptomato paste
236.59 mlcrushed tomatoes
1 tspcurry powder
salt and pepper

Method

Start cooking mode

Time: Prep 10 min · Cook 2 min · 12 min total
Difficulty: easy

1
Put the lamb meat in a pot, cover with water. Bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
2
In another pot, fry the onions in corn oil on medium heat until it becomes transparent. Add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
1 min
3
Add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
4
Bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes. Serve with rice and green salad.