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I like to use large dried Lima beans for this stew; it makes it meatier and chunkier. Rice is a great side for this dish if you feel like pairing it with something. To begin, I soak the dry beans overnight using 5 times the amount of water to bean. It may seem like too much water, but those beans will become gigantic in the morning, and having that much water will ensure that the beans stay under water and not dry up. In the morning, discard the soaking water, rinse and place in a pot with the water to boil. Once at boiling point, keep for 5 minutes, then reduce heat to simmer for approximately 2 hours, check for softness every 30 minutes after the first hour. Once the beans are creamy and the skin softens, turn off heat and discard water, rinse beans and hold aside.
In a medium pot, saute the lamb chunks with a little olive oil and a pinch of salt and pepper for about 5 minutes. Remove and set aside. In the same pot, add olive oil and the onion and garlic and saute until tender and translucent. Add roasted tomatoes, tomato paste, water and lamb. Stir in the spices, salt and pepper. Taste and adjust salt level. Simmer for 10 minutes covered. Add beans and continue simmering for another 20 minutes on low heat. Refrain from stirring after the addition of the beans, otherwise they will break and become mushy.
Finish with the chopped cilantro.
Roasted Tomatoes, Butter Beans and Lamb Stew
2 cups large Lima beans, dried (also called Butter Beans)
5 cups water (for boiling)
1 lb lamb stew cuts
2 large roasted tomatoes, diced (or a 28oz can)
1 tbsp tomato paste
1 cup water
1 medium onion, diced
2 garlic cloves, minced
2 tbsp olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp allspice berries, ground
1/4 cumin powder
1/4 turmeric powder
Pinch of Chili Pepper (optional)
1/4 cup chopped cilantro (to finish)