Name: Lebanese Lamb and Bean Stew
Cook time: 30 min
Total time: 10 1/2 hr (includes soaking beans)
Yield: Makes 8 servings
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; Accompaniments: spiced basmati rice better-than-pita grill bread

A bowl of stew with chunks of shredded lamb and white beans topped with herbs plus a side of white rice in the corner.

Photo by Romulo Yanes

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

Cooks' note:

Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.

Recipe notes

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