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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Friday, September 21, 2007

Lamb Shank with White Beans Stew-Fasulia Beitha


4 lamb shanks

1 large onion chopped

1 pound white dry beans

2 tablespoons vegetable oil

2 tablespoon tomato paste

1 teaspoon salt

1/2 tsp. black pepper or Arabic spice(Baharat)

2 dried limes (noomi Basra) optional

8 cups water



Soak the white beans in water overnight. Drain the beans. In a pot, saute the lamb shanks in oil. Add onions,water and beans and bring to a boil for 20 minutes. Lower the heat and simmer for 45 minutes. When shanks are tender, add tomato paste, noomi basra, salt and spices. Cook for 30 more minutes. You could add more tomato paste if needed.
Serve with white plain rice.
You can buy dried limes from Middle Eastern markets. Wash them before using them. Crush them and remove the seeds. Drop them in the soup and leave them to boil for 15 minutes. They will add a sour flavor to the sauce.