Fassuliyyeh Baidah (White Bean Soup) - cooking recipe

Ingredients

400 g lamb, pieces (boned or boneless)
1 onion
cooking oil
1 teaspoon baharat or 1 teaspoon curry powder
1 teaspoon salt
1 cup white beans (there are three types of white beans. large white beans, small white beans and black-eyed beans - al)
7 medium tomatoes
tomato paste (about 2 - 3 teaspoons)
1/2 clove garlic
fresh parsley or coriander (to garnish)
salt

Preparation

Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
Add meat (can be frozen), baharat and salt.
Cook until meat is ready (about 3/4hr).
While the stock is cooking, cook the white beans.
Place in small pot with a lot of water.
Bring to the boil.
When the water boils, turn off heat and leave for 1/2 hr.
Heat again and cook until ready.
Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.
Add meat and beans.
Put at medium heat.
Puree tomatoes with a small amount of water.
When the meat stock has reached boiling point, strain tomato puree into pot using a colander.
(Swish with your hands to make it much quicker!).
Ratio of tomatoes to stock should be about 3:2.
Add tomato paste to taste and to achieve a nice red colour.
Keep at a light boil.
Dice garlic and finely chop parsley/coriander.
Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
Add to soup.
Cook soup at a light boil for a further 10 minutes.
Serve in small bowls alongside rice.