Fasoulia avec du riz libanais

Ingrédients

• 11⁄2 Cups dried Borlotti beans
• 11⁄2kg-2kg lamb necks (cut to size)
• 1⁄2kg diced lamb
• 1⁄2 a 500g jar leggos tomato paste (approx)
• Small onions aka pickling onions (use as many as you like)
• 1 bunch coriander, finely chopped
• 1 heaped tablespoon fresh minced garlic (approx 7-8 cloves)
• Boiling water
• Salt
• 1 tablespoon ghee
• Spices for meat (7 spices, bay leaf, salt and cinnamon stick)

Préparation

1. 1

   --- Method ---

2. 2

   First you want to soak your beans overnight and discard the water in the morning.

3. 3

   Boil your beans in water for approx 1 hour.

4. 4

   Rinse your lamb necks then boil in water with meat spices & salt (alternatively you can add a @mimosspicebags ) for 1 hour.

5. 5

   Boil your diced lamb the same way as the necks but for only 20 minutes.

6. 6

   Drain the beans and meat and set aside.

7. 7

   Microwave your onions for 5 minutes, I wish I added more as they were so nice and sweet leaving them whole.

8. 8

   In a large pot heat up the ghee, add your onions, coriander & garlic, stir for a minute.

9. 9

   Add the meat and stir to coat in the garlic and coriander.

10. 10

    Disolve the tomato paste in a litre of boiling water and add to the pot with the beans.

11. 11

    Add more water to cover the meat, bring to a medium boil.

12. 12

    Season with salt to taste.

13. 13

    You may need to add more water during the cooking as it may evaporate and thicken.

14. 14

    Mine took 2 hours till the meat was falling off the bone and the beans were cooked through.

15. 15

    Serve along side some Lebanese Rice and enjoy