Recipe: Lamb with Sumac and Butter Beans (Sumakiyah)

Recipe Source: Bsisu, May S.  The Arab Table.  HarperCollins Publishers, New York, 2005 pp. 207-8.

I made this dish recently for a Sunday dinner.  Despite the fact that it was toward the end of May, the day was cold and soggy and unpleasant.  This was a great braise to make on a cold and soggy and unpleasant day.  The flavor was delightful, and the dish kept just fine until the next day.  I froze the leftovers - there was quite a lot of this dish - but haven't tried it to see how well it froze yet. 

The author claims a Palestinian, or more specifically a Gazan, origin for this dish.  I want to say that I've at least seen similar recipes in Baghdad cookery manuals from medieval times, but that doesn't necessarily refute the author's assertion.  Baghdad at that time was a real cultural capital for the Islamic world, and Muslims from all over congregated there.  Only the important recipes got written down, and this recipe is definitely good enough to get written down! 

The main changes I made were procedural, as I misread something, but I don't think that really was any detriment.  I used a little more garlic, and I used a couple of serranos instead of the jalapeno pepper (not that the heat came through At All.)  Finally, while I was pretty sure that I had canned chickpeas on hand, I was very very wrong.  I did not have canned chickpeas on hand and did not realize this until far too late.  I therefore had to use canned butter beans, which were tasty.  For a more authentic dish, plan ahead and use chickpeas.  Oh - and the original wanted to be served with flat bread, but I didn't feel up to making it so I served it with rice instead. 

Lamb with Sumac and Butter Beans (serves 5; approx. $6.90/serving)

1 14-ounce can butter beans, drained and well rinsed

2 tablespoons olive oil

2 onions, finely chopped

2 lb lamb stew meat, cut into 2" pieces

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon ground allspice

1/2 teaspoon ground cardamom

2 bay leaves

11 cups water, divided

2 bunches Swiss chard, leaves only, stalks reserved for another use, leaves coarsely chopped

20 cloves garlic, crushed

2 serrano chiles, finely chopped

1/2 teaspoon dill seed

2 cups ground sumac

1/4 cup all-purpose flour

1 cup tahini

Fresh lemon juice to taste

4 cups rice, cooked

Equipment:

• Blender
• Large saucepan or stockpot
• Mini-prep miniature food processor
• Bowl
• Saucepan

1. Heat the oil in the stockpot over medium heat.
2. Add the onions.  Saute until soft, around 5 minutes.
3. Add the lamb and cook until it loses its pink color, about 20 minutes.
4. Add the salt, pepper, allspice, cardamom, bay leaves and water to the pot. 
5. Cover and cook until the meat is tender, about 1 1/2 hours.
6. Add the chard and the beans.  Cook another 40 minutes.
7. Combine the garlic, serranos and dill seed in the mini-prep.  Process to a paste.
8. Add the garlic paste to the pot, stirring to combine thoroughly. 
9. Leave the pot on very low heat.  Stir it from time to time.
10. Combine the sumac and 3 more cups water in the saucepan.  Bring to a boil.  Boil 10 minutes.
11. Transfer the mixture into the blender.  Let it cool for a few moments, then carefully blend. 
12. Strain the mixture into a bowl. 
13. Gradually whisk the flour into the bowl with the sumac water until combined. 
14. Pour the sumac mixture into the pot slowly, stirring constantly, and bring to a boil. 
15. Reduce heat to low and simmer 20 minutes. 
16. Add the tahini and cook 5 minutes. 
17. Add the lemon juice to taste and serve atop the rice. 

Comments

[Noor]

This looks very good, I should make it. It would be amazing with fresh tameese.

[Natasha - 5 Star Foodie]

This lamb preparation sounds incredibly flavorful! Where do you get sumac?

[Angie's Recipes]

I like stew in rainy days.....
Can this also made with beef or pork?

[Fearless Kitchen]

Noor - Thanks!

Natasha - Depending on where you live, your supermarket may carry sumac in the International section. Otherwise, a Middle Eastern grocery will have it.

Angie - The lamb flavor is a pretty important component of the dish, but beef would probably be okay. I'm not so sure about pork. I'm not sure how the flavor of pork would mix with the other flavors.

[Jackie @ PhamFatale.com]

I love Sumac. My favorite is just plain basmati rice, butter and a little bit of sumac. Your stew sounds delicious and I love lamb!