Lebanese Fasolia (White Bean and Lamb Stew)

Ingredients

• 4 tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic
• 400 g (1 lb) diced lamb
• 1 teaspoon cumin
• 1 /2 teaspoon ground cinnamon
• 2 x 400 g (14 oz) tins cannellini beans
• 300 ml ( 1 1/2 cup) passata
• 600 ml (3 cups) lamb stock
• 1 bay leaf
• 2 tablespoon fresh parsley

Instructions

1. 1

   Heat the olive oil in a large pan or pot and fry the onions over medium heat for 1-2 minutes until slightly golden. Add the garlic and cook for another minute until fragrant.

2. 2

   Add the diced lamb and cook for 5-6 minutes until the meat is sealed but not fully cooked. Stir in the cumin and cinnamon and continue to cook for another minute.

3. 3

   Add the cannellini beans and passata, then pour in the stock to cover. Bring to a boil, lower the heat, then simmer for 25-30 minutes with a lid on, until the meat is cooked and the sauce has thickened.

4. 4

   Next, add the fresh parsley and season to taste. Serve over rice or with pita bread.