Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.