المكونات
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Lamb shoulder 500g, cubed
- Brown onion 1, finely chopped
- Garlic 3 cloves, finely chopped
- Tomato paste 1 tsp
- Spinneysfood Whole Peeled Italian Tomatoes 400g
- White beans 2 x 400g tin, drained and washed
- Lamb or beef stock 500ml
- Spinneysfood Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Baharat spice mix 1 tsp
- Spinneysfood Freshly Parsley A handful, finely chopped
- Bread of choice To serve
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Fasoulia with baharat oil
Iraqi 20 Mins Prep · 165 Mins Cook
- Heat 1 tbsp oil in a heavy, oven-safe pot then add the lamb and allow to brown.
- Add onion and garlic, cook until soft. Stir in the tomato paste and tinned tomatoes. Cook for a few minutes, then add the white beans and stock. Simmer uncovered for 45 minutes until tender and thick.
- Preheat the oven to 160°C, gas mark 3. Place the stew in the oven, uncovered, for 2 hours.
- To make the baharat oil, heat 2 tbsp olive oil in a pan over a medium heat. Add the spice mix and toast for 2-3 minutes. Remove from the heat.
- Scatter the parsley over the stew. 6 Serve while hot with toasted bread or flat breads.