Fasulia

🫘 Four portions of white beans and tender lamb in coriander tomato sauce.

Ingredients

• 600 g cooked canned white beans, drained weight
• 400 g trimmed boneless lamb shoulder, 2 cm cubes
• 400 g chopped tomatoes
• 150 g sliced onion
• 3 chopped garlic cloves
• 20 g tomato paste
• 15 ml sunflower oil
• 1 tsp ground coriander
• 500 ml hot drinking water plus a little if needed
• 15 ml lime juice
• Up to 3 g salt
• Pinch of black pepper

Preparation

Drain rinse and weigh cooked beans. Prepare vegetables and lamb separately.

Heat oil and brown lamb about seven minutes, in batches if needed. Add onion and cook five minutes.

Stir in tomato paste, garlic and coriander 1–2 minutes; add tomatoes, 500 ml water, some salt and pepper.

Simmer partly covered about fifty minutes until lamb begins to soften; add hot water if reducing too much.

Add cooked beans and simmer gently fifteen minutes, stirring carefully. Continue if lamb still firm.

Add lime, adjust seasoning and divide four portions. Bread or rice separate.