Fasuylia bi Lahm (Lima Beans with Lamb Meat

Fasuylia bi Lahm
(Lima Beans with lamb meat)
Vanessa’s favorite dish!

My mother in law used to
make fasulya with canned
butter beans and lean lamb
meat from the leg cut into
cubes. Chef Kamal uses
lima beans (frozen Fordhook
lima beans) He says they are
plump with a nice buttery texture,
which is why I think my mother in
law liked the butter beans. Mary
Ann Fuleihan soaks dry white beans
for 2 hours in boiling water, and then proceeds with pretty much the same recipe as the others, she uses beef instead of lamb (top round or London broil) I took a bit from everyone and used frozen baby lima beans.

Ingredients

1 lb lean lamb meat from the leg cut into 1 inch cubes (or lean beef, top round/London broil)
1 large clove garlic
1/ 1/2 teaspoons salt
2 packages frozen baby lima beans  (or 2 cans butter beans)
3 tablespoon freshly squeezed lemon juice
1 onion chopped
1/4 teaspoon pepper
1 tablespoon allspice
1/2 teaspoon cinnamon
4 cups boiling water
1 small can tomato paste
1/3 cup chopped cilantro.

Directions

Preheat 2 tablespoons olive oil in a large pot over medium high heat. Add the lamb meat cut into 1 inch cubes and fry until brown on all sides.  Add 1 chopped onion and saute for a few minutes until the onion has changed color. 1 teaspoon salt and saute for 4 minutes. Add the meat and saute until brown on all sides. Meanwhile crush 1 clove garlic with 1 1/2 teaspoons salt with a mortar and pestle until it is mushed to a pulp. Add to the meat and onion along with 3 tablespoons lemon juice, 1/4 teaspoon pepper, 1 tablespoon allspice, 1/2 teaspoon cinnamon and 4 cups boiling water. Stir together. Add 1/3 cup chopped cilantro using green leaves and tender stems. Add 1 can tomato paste and stir till all the paste is dissolved. Bring to a boil. Then lower heat, cover and simmer for 1 1/2 hours or till meat is tender.
Check the meat.
Add 2 packages frozen baby lima beans and simmer for 30 minutes. Check to make sure beans are tender.

Serve with rice.