Lamb And Beans Syrian Style
|Boneless lamb||2 Pound|
|Dried navy beans||1 Pound|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Special oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Tomato sauce||2 Ounce|
|Minced parsley||1⁄2 Cup (8 tbs)|
1 Cut the lamb into 1-inch cubes.
2 Throughly wash the beans.
3 In a pan, add the beans and cover with water.
4 Bring to a boil and remove from the heat. Let stand for 1 hour.
5 Drain the beans and add fresh water to cover.
6 Bring to a boil and cook over low heat for 1 hour.
7 Meanwhile, in a Dutch oven heat the oil and saute the onions for 5 minutes.
8 Add the garlic, lamb, salt, pepper and coriander; cook until meat browns, stirring frequently.
9 Add in the tomto sauce, cook covered for 30 minutes over low heat.
10 Drain the beans and stir into the meat.
11 Cook for another 20 minutes or until the lamb and beans are tender.
12 Stir in the parsley.
13 Serve hot.