Marqat Fasolia

Ingredients

Scaled for your household (6 portions) · original serves 6

• Dry white beans, previously soaked395 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Lamb shoulder680 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Olive oil4 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Tomato puree (paste)2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Tomatoes4
• Water3 US cup + to taste
  Original recipe breakdown · used in multiple steps

  • 3 US cup Water — US customary volume preserved. No food-density conversion to grams is assumed.
  • Additional water for beans and lamb, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Brown onion1
• Ground cumin2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Black pepper2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Salt1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Prepared basmati rice (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Prepared green salad (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Start with previously soaked beans. Cover with water about 10 cm above them and cook covered for 1 hour until tender. In another pot, cover lamb with water and cook over medium heat for 45 minutes.

2. 2

   Soften onion in oil. Drain lamb and brown with onion for 3–4 minutes. Add salt and drained beans.

3. 3

   Mix paste, tomatoes and measured water; add with pepper and cumin. Bring to a boil, cook over medium heat for 15 minutes, then simmer low for 45 minutes. Serve with optional rice and salad.