Ayesha Khanum Beans with Meat

Ingredients

• ghee
• small pieces of lamb or veal, cut into small or medium pieces, as desired
• salt
• black pepper
• crushed garlic
• finely chopped fresh coriander
• washed and drained Ayesha Khanum beans
• tomato paste or tomato sauce
• lamb bones with seasonings - optional
• Also from Sana's delicious recipes, here is Green Squash with Tomato
• Also try from Sana Rahib Kibbeh or Hila Kibbeh with Lentil Soup

Method

1. Sauté the small meat pieces in ghee, then add the salt and black pepper and keep stirring
2. When the meat changes color, add the crushed garlic and chopped coriander and stir until they soften
3. Add the Ayesha Khanum beans, then cover them with plenty of water and add the tomato sauce and adjust the salt
4. Let it come to a boil over high heat, then reduce the heat after boiling and cover the pot until the meat and beans are cooked through and the sauce thickens
5. Serve the Ayesha Khanum bean stew alongside fluffy rice with vermicelli
6. Note: If fresh Ayesha Khanum beans are not available, soak the dried ones overnight and boil them the next day before cooking
7. If using bones, place them alone in a pot, cover them with water, and let them boil until the foam that appears on the surface is removed with the water. Then cover them again with clean water, add bay leaves and an onion, and let them boil well so their broth can be added to the dish. Alternatively, they can be added from the start with the sautéed mixture, beans, and water in the pot, provided the foam is removed first