Green Beans with Lamb (Lubea fe lahem)

Submitted by Lightly Toasted

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

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb cubed lamb
• 2 lbs cut green beans (frozen is best)
• 1 medium onion, chopped
• 1 (15 ounce) can chopped tomatoes
• 1 (10 ounce) can tomato paste
• 1 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1 cup hot water

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

[Mami J]

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.

 

[Little Tomato]

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.

 

[MistyDawn]

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!!

 

[JustJanS]

I'm not a bean lover, but I found this quite OK. It was a simple recipe to make, and smelled delicious as it cooked! Russell felt it was overly tomatoey, with not quite enough spice to back that up, Tomoko loved it as the lamb was so tender.