THE PERFECT MADESU DISH

Instructions:

  1. Soak and Rinse Beans: Soak and rinse the dried white beans in a large volume of cold water to rehydrate them.
  2. Prepare Vegetables: Peel and slice the carrots into 1 cm thick rounds. Chop the onions, celery, and crush the garlic cloves.
  3. Brown the Lamb: Heat a Dutch oven over high heat without adding any fat. Sear the lamb pieces seasoned with salt for 2-3 minutes on each side. Set aside.
  4. Cook Aromatics: Over medium heat, add the peanut oil, onions, and celery to the pot. Sauté until softened.
  5. Add Spices and Tomato Paste: Add the garlic, hot pepper, nutmeg, black pepper, and tomato paste, and mix well.
  6. Incorporate Tomatoes: Stir in the sun-dried tomatoes, then the crushed tomatoes and carrots. Mix until the tomatoes change color.
  7. Add Liquid and Herbs: Pour in 2 liters of water, add the dried parsley, thyme, and bay leaf. Stir to combine.
  8. Simmer: Return the lamb pieces to the pot. Cover and simmer for 30 minutes.
  9. Add Beans: Add the soaked white beans, cover, and continue to cook over low heat for 1 hour.
  10. Check Beans and Adjust Seasoning: Check the beans for doneness and adjust seasoning with salt if necessary. Simmer uncovered for an additional 5-10 minutes.
  11. Final Taste Adjustment: Taste and adjust the seasoning if needed.
  12. Serve: Serve hot with rice, couscous, or bread.

Tips:

  • You can substitute dried white beans with fresh or canned beans.
  • Choose your preferred cut of lamb, such as leg or shoulder.
  • Sun-dried tomatoes add a unique flavor but are optional.
  • Adjust the amount of hot pepper to your spice preference.
  • Serve the dish with rice, couscous, bread, or try bulgur.

Enjoy your meal and don’t forget to share your satisfaction by clicking the thumbs up and subscribe for more recipes.

Bon appétit!

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