Emirati Lamb White Bean Stew
Recipe type: Stew
Cuisine: Emirati
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ kg lamb cubes on bone
  • 1 tsp bezaar spice mix
  • 1 tsp cumin powder
  • Salt and pepper to taste
  • 1 tsp olive oil
  • ½ cup white beans, soaked overnight
  • 1 tbsp olive oil + more if required
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 1 tbsp bezaar spice
  • 1 bay leaf
  • 1 small loomi (dried lime), slit
  • A dash of dried thyme (zaatar)
  • 1 stock cube
  • Salt and pepper to taste
  • 10 gm butter
  • 1 garlic clove, mashed
  • 2 tbsp fresh coriander
  1. Rub all the ingredients for marination on the lamb well. Allow to marinate as much as possible, preferably overnight.
  2. Pressure cook the beans till done. Drain and set aside. Do not discard the water.
  3. Heat oil in a pressure cooker. Add the meat and toss for around 5 minutes. Drain into a plate.
  4. In the same oil (add more if needed), add the onion and saute till wilted. Add the garlic and cook till raw smell is gone.
  5. Add the tomatoes, bezaar, bay leaf, loomi and thyme and cook till mashed.
  6. Add the meat back along with the stock cube and a cup of water. Adjust seasoning.
  7. Pressure cook for three whistles on medium flame, and then 15 minutes on simmer till the lamb is cooked. Allow the pressure to go by itself.
  8. Open the lid, add the cooked beans and the cooked water as required and simmer for 10 minutes.
  9. For garnishing, melt the butter, fry the garlic and pour into the curry. Sprinkle the coriander and serve hot with rice or bread of choice!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/emirati-lamb-white-bean-stew/