Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) boneless lamb shoulder, cubes
- 9.2 oz (260 g) canned white beans, drained
- 4.2 oz (120 g) onion, chopped
- 4.2 oz (120 g) bell pepper, chopped
- 8.8 oz (250 g) crushed tomatoes
- 4.0 tsp (20 g) tomato paste
- 2.0 tsp (9 g) olive oil
- 11.8 US fl oz (350 ml) water
- 1.0 tsp (2 g) paprika
- 0.3 tsp (2 g) salt
Method
- Heat oil in a heavy pot and brown lamb for 6 minutes. Add onion and soften for 5 minutes.
- Stir in tomato paste and paprika for 30 seconds, then add tomatoes, water and salt.
- Cover and simmer gently for 1 hour 30 minutes, adding water if needed. Add pepper and simmer another 15 minutes until lamb is tender.
- Fold in drained beans and simmer for 10–15 minutes so they heat through without breaking apart. Divide between two bowls.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 638 kcal · Protein 47 g · Carbohydrates 45 g · Fat 30 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.