Fasolia bi Lahme

Method

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1. Brown the lamb in 2 tbsp oil over high heat in two batches, about 8 minutes, until properly coloured. Lift out.

   Mark done Start 8 min timer

2. Soften the onions in the rest of the oil 8 minutes, then add the garlic and half the coriander and cook 2 minutes.

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3. Stir in the tomato purée and cook 2 minutes until it darkens.

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4. Return the lamb with the tomatoes, ground coriander, allspice, pepper and water. Simmer covered 60 minutes.

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5. Add the beans and simmer a further 30 minutes, uncovered for the last 10 so the sauce reduces.

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6. Only now stir in the salt. Taste and adjust.

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7. Finish with the remaining fresh coriander and serve over rice with lemon.

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Chef’s Tips

• Salt at the end. Early salt keeps bean skins tough.
• The lamb needs an hour before the beans join it.
• Uncover at the end to thicken the sauce rather than adding flour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain rice
• Flatbread
• A raw onion and sumac salad

Storage & Reheating

Refrigerated for 4 days, better on day two. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.