Persian Lamb and Bean Stew

1. Soak the white beans overnight if not already done.

2. Brown the lamb meat and tail fat in a large pot over medium heat.

3. Add chopped onion and sauté until golden brown.

4. Stir in saffron, salt, black pepper, and cinnamon to combine.

5. Add the soaked beans and enough water to cover all ingredients.

6. Simmer on low heat until the meat and beans are tender, about 1-2 hours.

Tips

1. This stew is highly recommended and is sure to become a favorite.