Instructions

1. Sautéing the onion

   In a deep pot over medium heat, melt the ghee, then add the chopped onion and stir until softened and lightly golden. · 5 min
2. Adding the aromatics

   Add the minced garlic and ginger, stirring for a minute until fragrant, then add the mixed spices, turmeric, and cumin while stirring continuously. · 1 min
3. Browning the meat

   Add the meat pieces and brown them on all sides with the onion and spice mixture until their color changes and they absorb the flavors. · 8 min
4. Simmering the base

   Add the tomato paste and stir for two minutes with the meat, then pour in the blended tomatoes and add the dried black lime, letting the mixture boil and thicken slightly. · 5 min
5. Cooking the meat

   Pour the boiling water over the mixture, cover the pot, and leave it over low heat until the meat is about eighty percent tender. · 40 min
6. Adding the beans

   Add the parboiled white beans, salt, and black pepper, and let the stew simmer over low heat until the broth is fully thickened and the beans and meat are completely tender. · 15 min
7. Serving

   Ladle the white beans and meat stew into a deep serving dish, garnish the top with chopped cilantro, and serve hot with white vermicelli rice or Arabic bread.

Nutrition / serving

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