Lubee (Lebanese Green Beans and Lamb)

Submitted by Outta Here

"A "stew" made with lamb and green beans served over rice."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 lb lamb stew meat, cubed
• 1 medium onion, peeled and sliced
• 1 garlic clove, peeled and minced
• 1⁄4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 lbs fresh green beans (snap ends off and slice beans into 2 inch pieces)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 cup water

directions

1. Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
2. Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
3. Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
4. Serve over cooked rice.

Reviews

[Mary-Minn S.]

Delicious starter recipe. I grew up in Lebanon and have gustatory memory so I was able to recollect the dish I had as a child. It's summer, so all the vegetables are farm- or garden-fresh: green beans, Roma tomatoes and various eating tomatoes. Other spices and herbs: ground coriander and cumin, fresh rosemary and thyme, 2 bay leaves, 8 cloves of garlic coarsely chopped, dry vermouth instead of water. I cooked it in the instapot at "stew" setting. I served it alongside cucumber raita: lightly salt peeled and sliced cukes and let the water drain out of it; dab dryish with a towel for crispness, minced fresh mint, sumac. Refrigerate for an hour or so. Goes swimmingly with a dry red wine or Mirror Pond pale ale.