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1
In a large pot, bring the beans and 6 cups water to a boil over high heat, periodically skimming off the foam as it rises to the top.
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2
Add salt, reduce the heat to low, and cover the pot.
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3
Simmer until the beans are almost tender, about 40 minutes or more, depending on the beans.
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4
Meanwhile, heat the oil in a large heatproof casserole over medium-high heat.
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5
Add the lamb and brown on all sides.
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6
Transfer the lamb to a plate and pour off the oil.
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7
Add the butter to the casserole and melt over medium heat.
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8
Add the onions and saute, stirring frequently, until softened and lightly colored, about 10 minutes.
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9
Return the lamb to the casserole and add salt, 1/2 teaspoon hot paprika, and the stock.
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10
Simmer the lamb, covered, over low heat until tender, about 1 hour.
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11
Preheat the oven to 350F.
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12
Drain off the liquid from the lamb and degrease, if it seems fatty.
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13
Dilute the tomato paste in the liquid and return the mixture to the lamb.
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14
Add the beans, tomatoes and their liquid, the green bell pepper, chili pepper, garlic, 1 teaspoon sweet paprika, remaining hot paprika to taste,1 tablespoon lemon juice, pepper, and more salt if needed.
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15
Bring the mixture to a boil, then cover and place in the oven for 40 minutes.
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16
Remove from the heat, add more lemon juice, if desired, and stir in the 1/3 cup parsley.
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17
Allow to cool for 10 to 15 minutes before serving.
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18
Transfer the mixture to a serving dish and sprinkle with sweet paprika and additional parsley.
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19
Serve over rice or bulgur.
