Moroccan · Main Dishes
Moroccan White Bean Stew with Lamb
A heartier, tomato-based relative of the simple bean soup, this stew braises white beans with lamb shoulder and a good hit of paprika until thick enough to eat with a fork, a filling one-pot winter meal.
- Prep
- 15 min
- Cook
- 100 min
- Total
- 115 min
- Serves
- 4
- Level
- Medium
Ingredients
- 300 g dried white beans, soaked overnight
- 500 g lamb shoulder, cubed
- 1 onion, chopped
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp paprika, 1/2 tsp cumin
- 3 tbsp olive oil
- Salt
Method
- 1
Brown the lamb
Warm the oil and brown the lamb pieces, then add the onion and garlic and soften for 5 minutes.
- 2
Build the sauce
Stir in the tomatoes, paprika and cumin, then add the drained soaked beans and enough water to cover by 4 cm.
- 3
Simmer
Cover and simmer over low heat for 90 minutes to 2 hours, until both the lamb and beans are completely tender.
- 4
Thicken
Uncover for the final 15 minutes if the stew needs to reduce and thicken further.
- 5
Serve
Serve hot with bread.
Chef's tips
- Soaking the beans overnight is essential for even cooking alongside the lamb within a reasonable time.
- This stew often tastes even better the next day, once the flavours have had time to settle.
Frequently asked questions
Can I use canned beans to speed this up?
Yes, use canned beans and add them about 30 minutes into the lamb's cooking time rather than from the start.