1.Soak the Hasata Derinkuyu White Beans overnight.
2.Boil them for about 45 minutes in 6 or 7 glasses of water.
3.Rub the lamb with salt and pepper, fry in half of the butter.
4.When the color of the meat changes, add the tomato paste and stir-fry for 3-4 minutes. Add 1 glass of water and turn off the burner.
5.Take the strained Hasata Derinkuyu White Beans into the baking tray. Add the meat sauced with tomato paste onto top of the beans and mix very carefully.
6.Add the dried pepper and remaining butter and cover it.
7.Bake in the oven at 180 degrees for 75 minutes, and then serve.
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