Yakhnet Fasolia Baida (Lamb and White Bean Stew in Tomato)

Ingredients

• 3 tbsp olive oil
• 500 g diced lamb shoulder
• 1 onion
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 800 g tinned cannellini beans
• 6 garlic cloves
• 30 g fresh coriander
• 50 g vermicelli pasta
• 300 g basmati rice

Method

1. 1

   Heat 1 tbsp olive oil in a heavy casserole over a high heat and brown the diced lamb shoulder for 5 minutes. Add the chopped onion and cook for 5 minutes more.

2. 2

   Stir in the allspice, cinnamon and tomato purée, then add the chopped tomatoes, 600ml water and 1 tsp salt. Cover and simmer gently for 50 minutes.

3. 3

   Add the drained cannellini beans and simmer uncovered for 15 minutes until the lamb is tender and the sauce thick.

4. 4

   Fry the crushed garlic and chopped coriander in 1 tbsp oil for 1 minute until fragrant and stir into the stew for the last 2 minutes.

5. 5

   Meanwhile, fry the vermicelli pasta in the remaining oil for 2-3 minutes until golden, add the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes. Serve the stew straight away over the rice.