Entree: Iraq – Basra & South – فاصوليا ➤ Fasuliya (Stewed white beans with lamb in a tomato-spiced broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 10 min

Ingredients

- 1 1/2 cups (300 g) dried white beans, soaked overnight and drained
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz) (400 g) crushed tomatoes
- 4 cups (1.0 L) water or low-sodium lamb/chicken stock
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/4 tsp (1 g) ground cinnamon
- 1 bay leaf
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice, more to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the soaked beans and set aside. Pat the lamb pieces dry, season with a pinch of salt and pepper.
2. Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in batches until well colored, about 5–7 minutes per batch; transfer browned pieces to a plate.
3. Reduce heat to medium, add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 2 minutes to deepen flavor. Add the crushed tomatoes, cumin, coriander, turmeric, cinnamon and bay leaf; cook 2 minutes, stirring.
5. Return the lamb to the pot, add the drained beans and pour in the water or stock to cover by about 1 inch. Bring to a gentle boil, then reduce to a simmer.
6. Cover and simmer gently until beans and lamb are tender, about 1 1/2 to 2 hours, stirring occasionally and adding a little extra water if necessary to maintain a stew-like consistency.
7. When beans are tender, remove the bay leaf, taste and adjust seasoning with salt, pepper and lemon juice. Simmer uncovered 10–15 minutes more to thicken slightly if needed.
8. Serve hot garnished with chopped parsley alongside flatbread or steamed rice.