Name: Butter Beans & Lamb Stew (Fassouliah Wroz)
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 500 grams lamb (leg or shoulder), cut into chunks; 2 cups butter beans; 4 cups water; 2 onions, diced; 1 tin whole, peeled tomatoes, or 1 kilogram fresh tomatoes, skinned* and chopped, plus 2 tablespoons tomato puree; 2 cups water; 2 tablespoons vegetable oil; 4 cloves garlic; 1 teaspoon ground cinnamon; pepper to taste; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This stew is best eaten with rice, accompanied by a mixed Lebanese salad. I always serve short grain Egyptian rice with my stews because its grainy texture provides the perfect complement. If you buy good quality butter beans, for example the small organic ones, they do not need soaking the night before.

Ingredients

2 cups butter beans
4 cups water
500 grams

Method

Soak the butter beans in water for one hour. Place in a pot, cover with water and bring to the boil. Drain the beans in a colander, and then return them to the pot. Cover with water, bring to the boil once again and cook for another 10 minutes. (Boiling the beans twice helps make them easier to digest.)

Heat the oil in a pot over medium fire. Add the onions and cook until wilted and sof