Dfina (Moroccan Bean Stew)

By Florence Fabricant

Total Time
7 hours 45 minutes
Rating
4(5)
Notes
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Ingredients

Yield:Eight to ten servings
  • ½pound dried chickpeas
  • ½pound dried baby lima beans
  • 3tablespoons olive oil
  • 2large onions, finely chopped
  • 4large cloves garlic, minced
  • 2pounds lean boneless lamb shoulder, cut in chunks
  • 1teaspoon ground coriander
  • 1teaspoon ground cumin
  • ⅛teaspoon ground saffron
  • 16medium-sized new potatoes, peeled
  • 2large carrots, peeled and cut in 2-inch chunks
  • 4eggs in their shells (optional)
  • Juice of one lemon
  • Salt and freshly ground black pepper
  • 2tablespoons toasted slivered almonds
  • 2tablespoons chopped fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

529 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 27 grams protein; 745 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight. Drain and rinse the beans.

  2. Step 2

    Heat the oil in a heavy casserole. Add onions and saute until golden. Stir in the garlic, saute for a minute or so, then remove the vegetables from the casserole.

  3. Step 3

    Preheat oven to 300 degrees.

  4. Step 4

    Add lamb and saute until lightly browned. Stir in coriander, cumin and saffron. Stir in drained beans and the onion and garlic mixture. Tuck the potatoes, carrots and eggs (if using) among the other ingredients. Add 6 cups water. Bring to simmer.

  5. Step 5

    Skim the surface of the casserole, then cover and place in oven. Bake mixture for 1½ hours, then add lemon juice and season to taste with salt and pepper. Place a layer of foil over casserole and place the lid back on. Lower temperature to 250 degrees. Bake 6 hours or longer, until liquid has been absorbed but ingredients are still moist.

  6. Step 6

    To serve, remove eggs, peel them, cut them in half and arrange them on top of the dfina. Sprinkle the dfina with toasted almonds and chopped mint.

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doggerelblogger

Use a thick-skinned, durable bean. Very strong saffron taste that calls out for raisins, figs or other dried fruit. Rich, deep, flavour.

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