Iraqi White Bean Stew

• 1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
• 400 g lamb
• 1 medium onion, finely chopped
• 4 tablespoons corn oil (or any oil you usually use)
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
• salt and pepper

1. put the lamb meat in a pot, cover with water.
2. bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
3. in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
4. add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
5. add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
6. bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
7. serve with rice and green salad.

white bean, lamb, onion, corn oil, tomato paste, tomatoes, curry powder, salt

Taken from www.food.com/recipe/iraqi-white-bean-stew-274483 (may not work)