Active Time

　　30 min

　　Total Time

　　10 1/2 hr (includes soaking beans)

　　Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

　　

Ingredients

Makes 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

　　

Step 1

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.

　　

Step 2

Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

　　

Step 3

*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

　　Cooks' note:

　　Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.