Iraqi Bean Stew

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 cup dry bean, soaked over-night and cooked in the morning until they are half-done
• 400 g lamb
• 1 medium onion, finely chopped
• 4 tablespoons corn oil (or any oil you usually use)
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
• salt and pepper

Recipe

• 1 put the lamb meat in a pot, cover with water.
• 2 bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
• 3 in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
• 4 add the beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
• 5 add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
• 6 bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
• 7 serve with rice and green salad.