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Lebanese Lamb and Bean Stew

4.1

(29)

A bowl of stew with chunks of shredded lamb and white beans topped with herbs plus a side of white rice in the corner.
Photo by Romulo Yanes

Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

Cooks' note:

Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.

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