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Lamb and Cannelloni Beans Stew

Lamb and beans in tomato baharat stew garnished with parsley

Lamb and Cannelloni Beans Stew


500g Dried Cannelloni Beans
1kg Boneless Shoulder or Leg of Lamb
1 Tblsp Baharat
1 Cinnamon Stick
9 Cups Water
2 Tblsp Olive Oil
2 Medium Onions, chopped
4 Garlic Cloves, finely chopped
2 Tsps Salt
3/4 Tsp Black Pepper
3 Tblsp Tomato Paste
9 Cups Water
1/2 Cup Fresh Flat Leaf Parsley, roughly chopped


  1. Cover beans with cold water in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  2. Bring lamb, baharat, and water to a boil in a large pot, then simmer mixture, covered, until meat is almost tender about 1 hour.
  3. Add beans and cook, uncovered, until beans are tender, about 1 hour more.
  4. Meanwhile, in large saucepan heat the oil and sauté the garlic and onions until lightly golden then stir in tomato paste and cook stirring for 2 minutes.
  5. Add the tomato-onion mixture to the pot simmer for 10-15 minutes add parsley then serve.

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