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Lovely! I used mutton, so had to simmer the meat and vegetables quite a long time. I stuck to all ingredients and amounts listed, except had to substitute parsley for the cilantro, and I added a couple of carrots I needed to use. I love cilantro, but was out. Will use cilantro next time. I'm always on the look out for different recipes using lamb or mutton, and this filled the bill. I thought the spices called for and the amounts were sufficient for a sort of homely, comfort-food style dish. The amount of beans seems right, too. It's very good. Thank you very much for sharing this recipe with us.

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mianbao August 27, 2005

I tried this recipe and really enjoyed it - I left out cilantro as this is too 'asian' in flavour and added a pinch of nutmeg and star anise plus an extra spoon of gayenne pepper. Served with garlic roti bread.

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Cosmiccook November 12, 2004

I made this stew tonight. I did vary the recipe a little, I used a Lamb sholder whole and slow cooked it for 2.5 hours and I used Black eye peas instead of the white beans. After 2.5 hrs the meat just fell off the bone...yum. I found it needed more spice so I added 1t ground corriander, 1/2t ground ginger, 1t cayenne pepper, and 1t ground cinnamon. It also needed plenty of salt, (don't forget to add it only at the end or your beans will go tough.) All in all it was a very tasty dish. I served it on a bed of saffron cous cous from Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter. I found the dish easy to make, the peeling of the peppers is fiddely however worth it for the taste.

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JessD August 20, 2004
Algerian Stew With White Beans - Barboucha