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Soak and wash the white beans in a large volume of cold water to rehydrate them.
Peel and cut the carrots into slices about 1 cm thick.
Chop the onions, celery, and press the garlic cloves.
Preheat a casserole dish over high heat without adding any fat.
Brown the pieces of lamb seasoned with salt for 2-3 minutes on each side. Set aside.
Over medium heat, add the peanut oil, onions, celery, and brown until soft.
Add the garlic, chili, nutmeg, pepper, tomato puree, and mix.
Add the dried tomatoes, then the crushed tomatoes and carrots. Mix until the tomato changes color.
Moisten with 2 liters of water, add the parsley, thyme, bay leaf, and mix.
Return the lamb pieces to the pot. Cover and simmer for 30 minutes.
Add the white beans, cover, and continue cooking over low heat for 1 hour.
Check the beans for doneness and adjust the seasoning with salt if necessary. Simmer for an additional 5 to 10 minutes uncovered.
Taste and adjust the seasoning if necessary.
Serve hot and accompany with rice, couscous, or bread.
Tips:
You can substitute fresh or canned beans for the dried white beans.
Choose the cut of lamb of your choice, such as leg or shoulder.
Dried tomatoes add a unique flavor, but they are optional.
Adjust the amount of chili pepper according to your preference for heat.
Accompany the dish with rice, couscous, bread, or try with bulgur.
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