Loubia b'Lahm

Loubia — white beans — are a staple of the Moroccan winter table. Simmered slowly with bone-in lamb, ras el hanout, sweet paprika and preserved lemon, they absorb the fragrant broth into a dish that is simultaneously humble and deeply complex. Found in home kitchens throughout the Maghreb, it is Friday lunch food — the kind made in large quantities and shared with family.

Serves: 6

Ingredients

• 400g (14 oz) dried white haricot or navy beans, soaked overnight
• 600g (1.3 lb) bone-in lamb shoulder, cut into large pieces
• 1 large onion, grated
• 4 garlic cloves, minced
• 3 tbsp (45ml) olive oil
• 1 tbsp (15g) ras el hanout
• 1 tsp (5g) sweet paprika
• 1 tsp (5g) cumin, ground
• 1/2 tsp (2g) turmeric
• 1/4 tsp (1g) cayenne
• 2 tbsp (30g) tomato paste
• 1 preserved lemon quarter, rind only, finely chopped
• 1 litre (4 cups) water or light lamb broth
• Small bunch flat-leaf parsley, chopped
• Salt and black pepper to taste
• Crusty bread, to serve

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb pieces on all sides, about 8 minutes total. Remove and set aside.
2. Reduce heat to medium. Add onion and cook 6 minutes until golden. Add garlic and cook 1 minute.
3. Add ras el hanout, paprika, cumin, turmeric and cayenne. Stir for 30 seconds until fragrant. Add tomato paste and stir 1 minute.
4. Return lamb to pot. Add drained beans, preserved lemon rind and water. Bring to a boil, skimming any foam.
5. Reduce heat to low, cover and simmer for 1 hour 45 minutes to 2 hours until beans are completely tender and lamb is falling off the bone. Stir occasionally.
6. Adjust seasoning with salt and pepper. Stir in half the parsley.
7. Serve in deep bowls scattered with remaining parsley and crusty bread for mopping.

Cook's Notes: Preserved lemon rind is the secret — it brightens the entire dish. If unavailable, add the zest of one lemon and a teaspoon of lemon juice at the end. Do not salt until the beans are fully cooked.