Lebanese Lamb and Bean Stew

Name: Lebanese Lamb and Bean Stew
Ingredients: •1 lb dried navy beans, picked over and rinsed; •2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes; •1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick; •9 cups water; •2 tablespoons olive oil; •2 medium onions, chopped; •4 garlic cloves, finely chopped; •2 teaspoons salt; •3/4 teaspoon black pepper; •3 tablespoons tomato paste

Lebanese Lamb and Bean Stew was pinched from <a href="http://www.epicurious.com/recipes/food/views/Lebanese-Lamb-and-Bean-Stew-233264" target="_blank">www.epicurious.com.</a>

"Cinnamon, clove, cumin, and other spices perfume your house as this cooks...."

INGREDIENTS

•

•1 lb dried navy beans, picked over and rinsed

•

•2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes

•

•1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick

•

•9 cups water

•

•2 tablespoons olive oil

•

•2 medium onions, chopped

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•4 garlic cloves, finely chopped

•

•2 teaspoons salt

•

•3/4 teaspoon black pepper

•

•3 tablespoons tomato paste

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