Lebanese Lamb and Bean Stew

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 4 teaspoons baharat or 1 3-inch cinnamon stick
• 2 pounds boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat
• 1 pound dried navy beans
• 2 medium onions
• 4 garlic cloves
• + 5 more ingredients
• • 2 teaspoons salt
  • ¾ teaspoon black pepper
  • spiced basmati rice
  • better-than-pita grill bread
  • 9 cups water

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Ad...

View full recipe at Epicurious