Aren’t there times when you buy ingredients that you have never cooked with just because a recipe looked so tempting to you? That is how I first picked up white beans. The pack lay in my pantry for quite some time before I used part of it to make the hummus and this delicious filling Greek soup (yum!) The rest of the pack went into this delicious stew that I am sharing with you today.
I can’t vouch how much authentic this recipe is. I have adapted the recipe from “A Taste of Arabia” which I have already reviewed in my Majboos post. I have already mentioned in my review that the book doesn’t have any Arabic names for the dish. Usually, I try to search on Google for a name, however while trying to search a name for this one, I couldn’t land on any. In fact, some Arab countries do have a similar lamb bean stew which they call as Fasoulia. I tried to do my little research from more than what the book had, but unfortunately was not able to find more details into it.
Whatever said and done, I must say this gravy is delicious! I have loved each and every gravy that I have cooked to feature under the Emirati Cuisine section and this one is no different. In fact, I guess I would choose this one as one of the contenders for my favorite. The stew has some very interesting flavors of the bezaar, loomi and the zaatar. The only change I did to the original recipe was to add bezaar into the stew as well. We had it with plain rice and it was fantastic. Even the final tempering of butter and garlic adds an oomph to the stew. I would say you must try! Off to the recipe…
Emirati Lamb White Bean Stew
- FOR MARINATION:
- 1/2 kg lamb cubes on bone
- 1 tsp bezaar spice mix
- 1 tsp cumin powder
- Salt and pepper to taste
- 1 tsp olive oil
- FOR STEW:
- 1/2 cup white beans soaked overnight
- 1 tbsp olive oil + more if required
- 1 small onion minced
- 2 garlic cloves minced
- 2 to matoes 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
- FOR GARNISH:
- 10 gm butter
- 1 garlic clove mashed
- 2 tbsp fresh coriander
- Rub all the ingredients for marination on the lamb well. Allow to marinate as much as possible, preferably overnight.
- Pressure cook the beans till done. Drain and set aside. Do not discard the water.
- Heat oil in a pressure cooker. Add the meat and toss for around 5 minutes. Drain into a plate.
- 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.
- Add the tomatoes, bezaar, bay leaf, loomi and thyme and cook till mashed.
- Add the meat back along with the stock cube and a cup of water. Adjust seasoning.
- 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.
- Open the lid, add the cooked beans and the cooked water as required and simmer for 10 minutes.
- 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!