Lamb & Bean Stew

I originally found this recipe on Bon Apetit's website, which always features amazing cooking ideas. After going through the ingredients, I realized I did not have a few things that it called for, but I decided to just make the dish leaving out whatever I didn't have. The stew originally calls for cabbage, but I unfortunately did not have any so my version has none. Also, for any of you that know me, you know that I never follow recipes exactly! I am not a very artistic person...I cannot draw to save my life and I'm musically-challenged, but I excel in one art form: cooking. To me, cooking is an art and art must not be confined. So I often add my own touches to recipes and alhamdulillah they usually come out really great. That is what I did with this...I am going to give you the recipe for what I actually did, it is not the original one.

So here we go!

Toast the caraway seeds and coriander seeds in a small skillet on medium-high heat. They should toast until you can smell the aroma in the air. Be careful not to burn them! 

Transfer the toasted seeds into a mortar and pestle (isn't it such a beauty?!) or a spice mill and grind until it is a a fine powder with no chunks. 

Coat cleaned lamb with the coriander and caraway seed mixture as well as turmeric, coarse salt, dried mint, garlic powder, and 1 tablespoon of olive oil. Cover this and let marinate. The longer you let meats marinate, the deeper the flavors can set in and the yummier they taste. So these first steps can be done the night before. 

 After the lamb has marinated for a good amount of time, remove from the fridge and set aside. Coat a large pot with 1 tablespoon of olive oil. When the oil is hot, put lamb and 1 chopped onion in. Cook until the lamb is browned and the onion is soft. 

 When the lamb has browned, add a can of diced tomatoes (I used the ones with onion and garlic, because I love garlic) and 2 cups of tomato puree. Also add 2 bay leaves, 1 cinnamon stick, and more garlic (I used garlic powder because I was out of fresh garlic). 

 Cover and bring to a boil. 

Once it is boiling, remove the cover and add 2 cups of water. Also add a large bunch of chopped cilantro,  2 teaspoons of turmeric, 2 teaspoons cumin, 2 teaspoons allspice, and salt to taste. Turn the heat down to low and let it simmer. It should cook on low until almost all the water is gone and there is just a thick sauce. 

 Once the water has cooked down, add 2 cans of cannelini beans that have been drained. 

 Let this simmer for about 15 minutes until the beans soften and soak up the sauce. 

 You can serve with either Arabic bread (which is what I ate it with for dinner) or rice (which is what I had it with the next day). 

It has a Mediterranean flavor to it and it is extremely comforting. Sit back with a bowl of this and you will be very satisfied!

Lamb & Bean Stew (Written Recipe)

Ingredients:

Chunks of lamb meat (whatever kind you want to use)

Lamb Seasonings:

1 teaspoon caraway seeds

2 teaspoons coriander seeds

1 tablespoon olive oil 

2 teaspoons turmeric

Salt

2 teaspoons garlic powder

1 teaspoon dried mint leaves

Stew: 

1 can of diced tomatoes (I used the ones with onion and garlic in it)

2 cups tomato puree

2 bay leaves

1 cinnamon stick 

1 tablespoon garlic powder (or fresh garlic)

1 onion (chopped)

2 cups of water
Large bunch of chopped cilantro

2 cans of cannelini beans

Salt to taste

Serve over rice or with Arabic bread.