Jordanian Fasolia bi Lahmeh
White kidney beans and boneless lamb in tomato broth.
Preparation: 30 min · Cooking: 2 hr 1 min · Total: 14 hr 31 min · 2 servings
Ingredients
- Garlic cloves — 4
- 1 tsp Olive oil for garlic
- Salt, to taste
- 960 ml Initial lamb/stew water, retained
- 150 g Dried white kidney/cannellini beans, BEFORE soaking
- 200 g Raw boneless stewing lamb
- 300 ml Plain tomato passata
- 1 tbsp Concentrated tomato paste
- 1 tbsp Vegetable oil for lamb
- Black pepper, to taste
- 1000 ml Bean soaking water, discarded
- 1500 ml Fresh bean-boiling water, discarded
- 240 ml Hot adjustment water, maximum allowance; record use (optional)
Instructions
Soak the dry beans cold
Soak 150 g DRY beans in 1000 ml water for 12 hours at 4°C or colder in a roomy covered container.
Soak 150 g DRY beans in 1000 ml water for 12 hours at 4°C or colder in a roomy covered container.
Soak the dry beans cold: 43200 seconds
Discard soak water
Drain completely. Set the soaked beans in a separate pot with 1500 ml fresh water; keep this separate from the 960 ml stew water.
Drain completely. Set the soaked beans in a separate pot with 1500 ml fresh water; keep this separate from the 960 ml stew water.
Boil vigorously for at least 30 minutes
Bring the separate bean pot to a vigorous boil and maintain it for AT LEAST 30 minutes, following stricter package directions. This white-kidney-bean lectin control cannot be replaced by slow cooking, a low simmer or a 74°C probe reading.
Bring the separate bean pot to a vigorous boil and maintain it for AT LEAST 30 minutes, following stricter package directions. This white-kidney-bean lectin control cannot be replaced by slow cooking, a low simmer or a 74°C probe reading.
Boil vigorously for at least 30 minutes: 1800 seconds
Drain the pre-boiled beans
Discard the bean-boiling water. Keep the pre-boiled beans ready for the stew; a brown lamb crust does not replace the bean boil.
Discard the bean-boiling water. Keep the pre-boiled beans ready for the stew; a brown lamb crust does not replace the bean boil.
Prepare the lamb separately
Cut 200 g raw boneless lamb into even stewing chunks on a separate board. Wash hands and raw-meat tools before touching the cooked beans.
Cut 200 g raw boneless lamb into even stewing chunks on a separate board. Wash hands and raw-meat tools before touching the cooked beans.
Sear the lamb
Heat 1 tbsp vegetable oil over medium heat and sear lamb from 5 minutes, turning until lightly browned, not claiming it is cooked through.
Heat 1 tbsp vegetable oil over medium heat and sear lamb from 5 minutes, turning until lightly browned, not claiming it is cooked through.
Sear the lamb: 300 seconds
Add measured stew water
Add the separate 960 ml stew water to the lamb, bring to a boil over medium heat and skim surface foam.
Add the separate 960 ml stew water to the lamb, bring to a boil over medium heat and skim surface foam.
Simmer until beans and lamb are tender
Add the pre-boiled drained beans. Cover and simmer low, checking from 60 minutes, until BOTH beans and lamb are fully tender before tomato. If needed use and record part of the separately measured up-to-240 ml hot reserve.
Add the pre-boiled drained beans. Cover and simmer low, checking from 60 minutes, until BOTH beans and lamb are fully tender before tomato. If needed use and record part of the separately measured up-to-240 ml hot reserve.
Simmer until beans and lamb are tender: 3600 seconds
Check tenderness before tomatoes
Press a bean and test lamb with a fork; neither should be hard. Whole lamb’s 63°C plus 3-minute rest minimum is not the stew’s tenderness test; continue the simmer if needed.
Press a bean and test lamb with a fork; neither should be hard. Whole lamb’s 63°C plus 3-minute rest minimum is not the stew’s tenderness test; continue the simmer if needed.
Reduce with tomatoes
Stir in 300 ml passata and 1 tbsp concentrated tomato paste. Simmer uncovered low from 20 minutes until integrated and slightly thickened.
Stir in 300 ml passata and 1 tbsp concentrated tomato paste. Simmer uncovered low from 20 minutes until integrated and slightly thickened.
Reduce with tomatoes: 1200 seconds
Warm garlic without burning
In a small pan heat the measured 1 tsp olive oil over medium-low heat; stir 4 chopped garlic cloves for 30–60 seconds until fragrant, not blackened.
In a small pan heat the measured 1 tsp olive oil over medium-low heat; stir 4 chopped garlic cloves for 30–60 seconds until fragrant, not blackened.
Warm garlic without burning: 30 seconds
Finish the stew
Add garlic and its oil to the stew with salt and pepper. Simmer low from 5 minutes; verify tender beans/lamb and the selected 74°C finished-stew check with a clean probe.
Add garlic and its oil to the stew with salt and pepper. Simmer low from 5 minutes; verify tender beans/lamb and the selected 74°C finished-stew check with a clean probe.
Finish the stew: 300 seconds
Serve and chill
Divide into 2 shares without adding unlisted bread. Refrigerate shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Divide into 2 shares without adding unlisted bread. Refrigerate shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
White kidney beans and boneless lamb in tomato broth.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.