The Jewelled Kitchen: A stunning collection of Lebanese, Moroccan and Persian recipes by Kehdy Bethany

Author:Kehdy, Bethany [Kehdy, Bethany]
Language: eng
Format: mobi, epub
Tags: The Jewelled Kitchen
ISBN: 9781848990623
Publisher: Watkins Publishing LTD
Published: 2013-07-03T23:00:00+00:00

Veal Shoulder with Butter Beans

This stew conjures up memories of my grandmother, after-school dinners on a dark, winter’s evening and fighting over the last bone, then pounding it heavily on the chopping board being careful not to let a single drop of marrow escape. I have listed the bones as optional, but for me, the highlight of this dish has always been “inhaling” the rich marrow, so pleasing in its texture and gentle nutty sweetness. If you do want to cook the meat on the bone, ask your butcher to chop the bones into smaller pieces, and then add them with the butter beans. When the dish is served, use a marrow spoon to extract the marrow.

SERVES 4

PREPARATION TIME: 10 minutes, plus overnight soaking

COOKING TIME: 1 hour 40 minutes

250g/9oz/1¾ cups dried butter beans, soaked overnight (see Cooking Chickpeas, page 215)

2 tbsp sunflower oil

1 onion, finely chopped

300g/10½oz boneless veal or lamb shoulder, cut into 4cm/1½in cubes

1 garlic bulb, cloves separated and crushed with the blade of a knife

2–3 marrow bones (optional)

1 tsp ground cinnamon

1 tsp ground allspice

140g/5oz tomato purée

sea salt and freshly ground black pepper

Vermicelli Rice (see page 215), to serve

warm Arabic Bread (see page 217), to serve

1 Drain the soaked butter beans, rinse well and set aside.

2 Heat the oil in a saucepan and add the onion. Cover, then sweat over a medium heat for 4–5 minutes, stirring often until the onions are soft and translucent. Add the veal and sear for 3–5 minutes until browned on all sides.

3 Add the garlic, butter beans, marrow bones, if using, cinnamon and allspice and cover with 1.2l/40fl oz/4¾ cups water. Increase the heat to high and bring to the boil, then reduce the heat to medium-low, cover with a lid and leave to simmer for about 1 hour.

4 Add the tomato purée and season to taste with salt and pepper (don’t add salt until this stage as it can extend the cooking time of the beans). Cover and cook for a further 30 minutes or until the butter beans are soft, the meat is tender and the sauce has reduced and thickened. Serve with Vermicelli Rice and warm Arabic Bread.

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