Ingredients

• 400 g dried white beans
• 800 g lamb shoulder
• 2 piece onions
• 3 tbsp tomato paste
• 400 g canned diced tomatoes
• 4 tbsp olive oil
• 4 clove garlic cloves
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 3 piece bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 800 ml hot water

Instructions

1. Soak the beans

   Rinse the dried white beans and place them in a large bowl with plenty of cold water. Soak for 8-12 hours or overnight until they double in size and feel slightly soft when pressed. Drain and rinse thoroughly. Do not skip this step or the beans will not cook evenly.

2. Cut and season lamb

   Cut the lamb shoulder into 4cm chunks, removing excess fat but leaving some for flavor. Season generously with 1 tsp salt and ½ tsp black pepper. Let stand at room temperature for 15 minutes to absorb seasoning. Do not cut pieces too small or they will dry out during cooking.

3. Brown the lamb

   Heat 3 tbsp olive oil in a heavy-bottomed casserole over high heat for 2 minutes until shimmering. Add lamb pieces in a single layer and brown for 3-4 minutes per side until golden crust forms. The meat should sizzle vigorously and develop a rich brown color. Do not overcrowd the pan or the meat will steam instead of browning.

4. Cook aromatics

   Remove lamb and reduce heat to medium. Add remaining 1 tbsp oil, then add diced onions and cook for 6-8 minutes until soft and translucent. Add minced garlic, paprika, and cumin, cooking for 1 minute until fragrant and the spices bloom. Do not let the garlic burn or it will become bitter.

5. Build the sauce

   Add tomato paste and cook over medium heat for 2-3 minutes, stirring constantly until it darkens slightly and becomes aromatic. Add diced tomatoes and cook for 5 minutes until they start to break down and release their juices. The mixture should be thick and deeply red. Do not rush this step as it builds the base flavor.

6. Combine and simmer

   Return the browned lamb to the pot along with drained beans, bay leaves, remaining salt and pepper. Add hot water until everything is covered by 2cm. Bring to a boil over high heat, then reduce to low heat and simmer covered for 90-120 minutes until lamb is fork-tender and beans are creamy. Do not boil vigorously or the beans will break apart.

7. Final adjustments

   Remove the lid and continue cooking over medium-low heat for 15-20 minutes until the sauce thickens to coat a spoon but remains slightly loose. Taste and adjust salt and pepper as needed. The casserole should be rich and saucy, not dry. Do not let it stick to the bottom of the pot.

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