Lamb and white beans simmered slowly in a tomato and coriander broth with a lot of garlic. Naturally gluten free, cheap per portion and better reheated.
Prep
20 mins
Cook
1h 40m
Servings
6
Per serving
£1.50
Difficulty
easy
A weeknight stew in Lebanese homes, and one of those dishes where the garlic and coriander go in twice: once at the start with the meat, and again pounded together at the end so the finished pot smells fresh rather than only long-cooked.
Heat 2 tbsp of the olive oil in a casserole over a high heat and brown the lamb in two batches, 4 minutes each, until well coloured. Lift out.
Lower the heat, add another tablespoon of oil and cook the onions for 12 minutes until soft and golden.
Add the 6 sliced garlic cloves and half the chopped coriander and cook for 3 minutes until fragrant.
Stir in the tomato purée, allspice, cinnamon and black pepper and fry for 2 minutes, then add the tinned tomatoes and cook for 5 minutes.
Return the lamb with 2 tsp of the salt and 800ml water. Bring to the boil, then cover and simmer very gently for 1 hour 15 minutes.
Add the drained beans and cook uncovered for a further 20 to 25 minutes, until the lamb is tender and the broth has thickened around the beans.
Crush the remaining 4 garlic cloves with the last of the salt and the remaining coriander to a rough paste, then stir it into the pot off the heat.
This late hit of raw garlic and coriander is what stops a long-cooked stew tasting flat. Do not cook it after adding.
Add the lemon juice, taste for salt and rest for 10 minutes before serving with plain rice.