Lamb and Bean Stew in Baharat Spices


Cook Time: 2 hours 47 minutes
Total Time: 2 hours 47 minutes
8 servings


  • 4 cans of navy beans (or 1 lb dried, soaked in water for 12 hours and drained)
  • 2 lbs boneless boneless leg of lamb, cut into 1 1/2-inch cubes
  • 2  onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp  baharat
  •  salt and black pepper to taste
  • 1/2 cup tomato paste
  • 9 cups water
  • olive oil


In a heavy pot combine lamb, baharat, and water. Bring to a boil. Cover and simmer for 90 minutes, until meat is almost tender.  Add the beans and cook, uncovered, for about another hour until beans are fork- tender. Meanwhile, saute the onions, garlic, salt and pepper, until onions are golden - about 10 minutes. Add the tomato paste and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.


Adapted from George’s Downtown Cafe and Diner, Terre Haute, IN