In a large pot, sauté the onion, garlic, and lamb pieces with 3 tablespoons of oil. Add salt, pepper, paprika, tomato paste, ground coriander, and the bay leaf. Cook over low heat.

Pour in 6 1/3 cups hot water (about 1.5 liters) and cook the lamb until tender.

Meanwhile, boil the soaked white beans for a few minutes to remove the foam. Drain and set aside.

Check if the lamb is cooked, then add the white beans and cumin.

Taste and adjust the seasoning and water level as needed.

Cover the pot tightly and let the soup finish cooking for at least 15 minutes.