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Lebanese Lamb And Bean Stew

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Nutrition per serving    (USDA % daily values)
CAL
439
FAT
91%
CHOL
41%
SOD
64%

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Ingredients for 8 servings

1 lb dried navy beans, picked over and rinsed

2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes

1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick

9 cups water

2 tablespoons olive oil

2 medium onions, chopped

4 garlic cloves, finely chopped

2 teaspoons salt

3/4 teaspoon black pepper

3 tablespoons tomato paste

Accompaniments: spiced basmati rice better-than-pita grill bread

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