Green Beans with Lamb (Lubea fe lahem)

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A passed-down family recipe. Serve over my Orzo Pilaf, or rice. Add some hummus and taboleh, and bring on the belly dancers!

Ingredients Nutrition

Directions

  1. Brown meat and onions in a little olive oil.
  2. Add spices and water and let simmer for about 5 minutes.
  3. Add greenbeans and tomatoes.
  4. Cover and simmer for one hour.
  5. Or bake in oven at 450 for one hour.

Reviews

(4)
Most Helpful

I love this stew. My recipe is almost the same as this one, except I use fresh tomatoes and no tomato paste.The lamb comes out so tender and juicy.

Mami J February 26, 2009

This dish was very good!the only thing I really added was a few cloves of garlic. I also put it in a crock pot on low for about 4 hours after browning the lamb. It turned out very tender. Next time, I would add the beans maybe about an hour before serving instead of letting them cook the entire time. Even so, it turned out good. Very delicious over over rice pilaf.

Little Tomato August 10, 2007

I made this tonight to accompany your recipe for Kibbeh and they were wonderful together! The only thing I changed about this recipe is I only used 6 oz. of tomato paste (my husband prefers it less pasty), I added 1 tbsp. of sugar and I used 2 cups of water. We haven't had a truly Lebanese meal like this since his mother passed away! Thank you so much for the recipe!!

MistyDawn February 22, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a