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Cooking receipe to make spicy lamb and bean stew under category General Recipes. You may find some video clips related to this receipe below.
spicy lamb and bean stew
Fasoulia
225g medium sized white haricot beans (not soaked)
1 large onion roughly chopped
4 large or 8 small pieces of neck of lamb (this can be best end of neck chops or middle of neck on the bone a piece about 700 g in all)
Olive oil for frying
150g tin tomato puree
5 cloves garlic crushed
1 level teaspoon chilli powder (more if you like it hotter)
1 heaped teaspoon tumeric
1 level teaspoon coriander
1 level teaspoon cinnamon
1 teaspoon salt
First wash the beans in cold water and then drain them and place in a large saucepan.
To this add 2.15 litres of cold water and half the onion.
Then place the saucepan on a low heat allow the beans to come very slowly to the boil
without a lid then keeping to a very low heat leave the beans to cook slowly for 2 hours (still without a lid).
The beans should now be partly cooked but still a bit on the tough side.
Next add the meat and salt; if the water does not cover the meat you can add a little more.
Then leave for a further hour of slow simmering or until the meat is tender.
After that heat the oil in a small saucepan and gently fry the remaining onion until very tender but not brown about 6 minutes.
Then add the tomato puree and garlic and stir until it fizzles next add all the spices.
Cook slowly stirring all the time for about 5 minutes.
At this stage check the beans.
If there seems to be too much liquid ladle some off and if too little add a spot more.
This is difficult to assess as it depends on how slowly you can actually cook it.
Anyway what you now need to do is add a ladle full of bean liquid to the spices stir and transfer to the beans and meat and cook for a further 15 minutes or until the sauce is thick.
Then taste and season before serving.
Serve they eat it with fresh French bread or with yoghurt and a little rice.
Prepare it well in advance at least 3 hours.
Serves 6
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