Step 1

Rinse the white beanswell  and soak them overnight. This will help them cook easier.

Step 2

Put them in a pot the following day, fill it with water. Bring it to boil and simmer until the beans are tender, about 40 minutes. Drain and put it aside.

Step 3

Meanwhile put the diced lamb in the pot with 1/4 cup water and cook until tender over medium low heat for about 40 minutes. Check if it gets tender enough when it absorbs almost all the water. If it’s not soft enough, add a little water and cook for another about 1o to 15 minutes.

Step 4

Add olive oil, onions and peppers over the meat in the pot. Cook them together until soft, stirring occasionally.

Step 5

In a small bowl, thin the red pepper paste with 1/4 cup water and pour it over the meat. Stir well and cook for one or two minutes.

Step 6

Add in the cooked beans, salt and spices. Stir well.

Step 7

Pour hot water into the pot, let it simmer covered for about 15 minutes.

Step 8

Serve hot with rice pilaf on the side.