Instructions:
- Soak and Rinse Beans: Soak and rinse the dried white beans in a large volume of cold water to rehydrate them.
- Prepare Vegetables: Peel and slice the carrots into 1 cm thick rounds. Chop the onions, celery, and crush the garlic cloves.
- 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.
- Cook Aromatics: Over medium heat, add the peanut oil, onions, and celery to the pot. Sauté until softened.
- Add Spices and Tomato Paste: Add the garlic, hot pepper, nutmeg, black pepper, and tomato paste, and mix well.
- Incorporate Tomatoes: Stir in the sun-dried tomatoes, then the crushed tomatoes and carrots. Mix until the tomatoes change color.
- Add Liquid and Herbs: Pour in 2 liters of water, add the dried parsley, thyme, and bay leaf. Stir to combine.
- Simmer: Return the lamb pieces to the pot. Cover and simmer for 30 minutes.
- Add Beans: Add the soaked white beans, cover, and continue to cook over low heat for 1 hour.
- 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.
- Final Taste Adjustment: Taste and adjust the seasoning if needed.
- 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.
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Bon appétit!
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