For this dish is very good the beans of Lima, which is quite large even in a dry form, and when it swells from the water, becomes huge. She looks very impressive in the stew, but if you will not be able to buy this beauty, then fit a regular small white beans. It is important not to digest it and not turn to mush. So, in the evening wash a Cup of beans with water and soak in plenty of water. In the morning the water be sure to drain and boil a beans until tender. DO NOT ADD SALT! Lima in 15 minutes was quite soft.

While cooking the beans, take a small onion, a stalk of celery and the garlic cloves, chop them finely.

Mutton (or beef) my cut of the film and excess fat, cut into small pieces. Fry on high heat in vegetable oil until light brown colour. Season with salt and add a Cup of water and simmer under the lid at first, until the meat is tender, then remove cover and simmer until until the water will not quite a bit. Now add the onions, garlic, celery and spices (see ingredient list). Moreover, paprika and black pepper put the most, a little less coriander, cinnamon, nutmeg, cloves and a little cardamom. All the spices are ground in a mortar, ready-made spice mixture called "Baharat" and has a beautiful, bright red hue, gives the dish a rich color and taste. Meat fried with vegetables and spices for 2-3 minutes.

Then add the canned tomato pieces (or chopped tomatoes without skin) and tomato paste (optional), simmer for another 2 minutes and add the boiled beans. Stir, put a Bay leaf, topped up with water to your desired consistency and bring to readiness for 5-6 minutes so that the beans absorb aromas and juices of meat and vegetables. The finished dish sprinkle with herbs. Most often served with boiled rice and basmati rice.

I ate with a salad of fresh vegetables, a husband - with rice. Even my daughter ate every last crumb, which in itself is amazing! Well, very fragrant and tasty! And large white beans of its excellent appearance gives this dish a special charm.