Bean Stew with Rice - Aisha Khanum

Ingredients

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• 2 cups dried beans
• 350 g lamb head meat
• 1.5 tablespoons tomato paste
• 1 head garlic, finely minced
• 2 cups chopped fresh cilantro
• Salt
• Hot pepper or chili to taste
• Black pepper to taste

Method

1. Place the beans in a large pot with plenty of water and leave them until the next day.
2. On the second day, rinse the beans and boil them for about 30 minutes or until nearly tender.
   Timers: 30 min
3. Remove the beans from the heat, drain them in a colander to remove the cooking water, and set them aside.
4. Boil the meat with the aromatics for about 45 minutes; remove some of the meat's cooking liquid and set it aside.
   Timers: 45 min
5. Put the butter in a pot over the heat and sauté the boiled meat in it for about 3 minutes. Add the garlic, stir it with the meat for a short time, then add the coriander.
   Timers: 3 min
6. Add the beans and stir them, then add the reserved meat cooking liquid and additional water if needed to fully cover the mixture, and simmer them for about 20 minutes.
   Timers: 20 min
7. Add tomato paste or puréed tomatoes, salt, and chili, and leave on the heat until all the ingredients are cooked.
8. Serve the bean stew alongside rice with vermicelli.