The Perfect Madesu Dish

Instructions:

1. Prepare the Beans: Soak the dried white beans in cold water overnight (or at least 6 hours), then drain and rinse.

2. Sear the Lamb: Heat a large pot over high heat. Season the lamb with salt and sear for 2–3 minutes per side until browned. Remove and set aside.

3. Sauté the Aromatics: Reduce heat to medium, add peanut oil, then cook onions and celery until soft. Stir in garlic, hot pepper, nutmeg, black pepper, and tomato puree.

4. Add Tomatoes & Carrots: Mix in dried tomatoes (if using), crushed tomatoes, and carrots. Cook until the tomatoes deepen in color.

5. Simmer the Stew: Pour in water, then add parsley, thyme, bay leaf, and the seared lamb. Cover and simmer for 30 minutes.

6. Cook the Beans: Add the soaked beans, cover, and simmer on low heat for 1 hour or until beans are tender.

7. Final Adjustments: Taste and adjust salt if needed. Simmer uncovered for 5–10 minutes to thicken slightly.

8. Serve Hot: Enjoy with rice, couscous, bread, or bulgur.

Tips & Variations:

• Beans: Substitute with canned white beans (reduce cooking time).

• Lamb: Use your preferred cut (shoulder or leg works best).

• Spice Level: Adjust chili pepper to taste.

• Dried Tomatoes: Optional but add a rich, tangy depth.