| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 165 minutes |
| Serves | 6 |
| Cuisine | Iraqi |
| Special Occasion | Ramadan |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDF1
Heat 1 tbsp oil in a heavy, oven-safe pot then add the lamb and allow to brown.
2
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.
3
Preheat the oven to 160°C, gas mark 3. Place the stew in the oven, uncovered, for 2 hours.
4
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.
5
Scatter the parsley over the stew. 6 Serve while hot with toasted bread or flat breads.
