IRAQI WHITE BEAN STEW

Iraqi White Bean Stew image

Provided by Huda salih

Categories Stew

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
400 g lamb
1 medium onion, finely chopped
4 tablespoons corn oil (or any oil you usually use)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
salt and pepper

Steps:

put the lamb meat in a pot, cover with water.
bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
serve with rice and green salad.

Nutrition Facts : Calories 503.6, Fat 23.4, SaturatedFat 8.3, Cholesterol 97.9, Sodium 146.3, Carbohydrate 34.8, Fiber 8.6, Sugar 3.2, Protein 38.5