1 cup dried white beans and chickpeas mixed
2 tablespoons oil
300 -400 gram beef stew meat cut into large chunks
1 beef bone
1 large onions, chopped
1 carrot peeled and cut into large rounds
2 -4 eggs
2 large potatoes, peeled and quartered
1/2 teaspoon salt
1 teaspoon sweet paprika
½ teaspoon turmeric
1 teaspoon cumin
2 garlic cloves
1/2 teaspoon black pepper
1) Soak the beans and chickpeas overnight in cold water, changing the water once. Drain and rinse.
2) Heat the oil over medium in your large pot. Fry the onions and carrots in the oil until slightly browned.
3) Add the spices, Paprika, Cumin ,Turmeric, garlic cloves, salt and pepper to the onions and carrots and continue to fry for 1 minute
4) Add the meat into the pot and stir. Brown the meat on all sides.
5) Add the soaked beans and stir again.
6) Rinse the eggs clean, then nestle them within the meat, evenly spaced.
7) Put the potatoes on top of the meat.
8) Add the beef bone
9) Pour enough hot water to cover all the contents gently into the pot– enough to cover the meat and potatoes
10) Bring to the boil and then turn the heat down and let the mixture simmer slowly.
11) After 15 -20 minutes, taste the liquid in the pot and add additional salt and pepper, if needed.
12) Place the pot onto the Shabbat platter or into a pre-warmed oven and let the hamin cook overnight for 12 to 15 hours.
13) The hamin is done when the potatoes have turned dark brown and the liquid has reduced by about half.
14) Check the hamin periodically to make sure it’s not becoming too dry; don’t let the liquid reduce by more than half. If it seems too dry, add hot water to the pot.
Note: use a heavy thick bottomed pan and is best to sit the pot on a metal heat resistor on the platter Shabbat.