Wednesday, September 9, 2009


1 can tomato paste
2 cans cannellini beans
2 pounds bone-in lamb pieces
1/2 bulb of garlic, peeled
1 dry black lemon, pierced
salt to taste
turmeric to taste

Boil the lamb pieces for about 10 minutes, throw away the water and wash the pot. Put the meat back in the pot and cover it with boiling water, continue cooking until the meat is very soft.

Now remove the meat from the water and set it aside. Brown the meat on each side, in a little oil. Toss in your garlic cloves and keep frying until you smell the garlic.

Add the tomato paste, cook until it smells a little sronger, stir it a little to prevent it from burning. Add your salt and turmeric.

Pour in your cannellini beans and heat through.

Now, add the water that you saved from cooking the meat. Throw in your pierced black lemon too. Cover and simmer for about 30 minutes. Stir it now and then to keep it from sticking to the pot.
Serve it ladeled on top of a bed of aromatic basmati rice.


  1. Yum Yum I love fasoolya! we make it the same except we saute onions first, add tomato past and the broth from the meat. the simmer with tomato paste. Either way is delicious! mmmmmmmm...

  2. Yum, I haven't ever heard of this, my husband loves lamb and beans. I've just never thought of putting the 2 together. Shukran sis :)


"If it ain't simple, I don't cook it."