Lebanese Lamb And Bean Stew Recipes

LOUBIA BI LAHME

Steps:

• Sauté the onions in some regular olive oil until golden. Reduce the heat and add the garlic for another minute or so
• Add the cilantro and bitesize beef pieces and fry off over high heat until the meat is sealed for around five minutes
• Then add the green beans and stir everything together for another five minutes so the beans turn a vibrant green
• Add the chopped tomatoes, tomato concentrate, seven spice, salt and boiling water
• Bring everything to a boil then reduce the heat to low and simmer for around fifteen minutes
• Taste the tomato sauce and adjust the seasoning as necessary. Drizzle on the pomegranate molasses just before you turn off the heat.

LAMB STEW WITH GREEN BEANS

Steps:

• Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
• Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

LEBANESE GREEN BEAN STEW

Steps:

• Clip stem ends off green beans.
• Cut in half and rinse in cold water.
• Brown lamb cubes and onions in butter, or a little water.
• Add green beans and saute for 10 minutes.
• Add salt, spices, chopped tomatoes and water.
• Cover and simmer on low heat for 55 minutes, or until done.
• Serve with rice pilaf with sauteed pine nuts.

LUBEE (LEBANESE GREEN BEANS AND LAMB)

Steps:

• 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.
• Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
• 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.
• Serve over cooked rice.

LEBANESE LAMB AND BEAN STEW

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
• Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB AND GREEN BEAN STEW

Steps:

• Step 1: In a Dutch oven over medium-high heat, heat 2 tablespoons butter and 1 tablespoon extra-virgin oil. Add 1 medium coarsely chopped onion; cook, stirring occasionally, until translucent, about 5 minutes.
• Step 2: Add 1 pound lamb or beef steak (cut into 2-inch cubes), 1 1/2 teaspoons salt, 1 teaspoon cinnamon and 1/2 teaspoon freshly ground pepper. Cook, turning occasionally, until meat is browned on all sides, about 10 minutes.
• Step 3: Stir in 1 pound trimmed green beans; cover. Reduce heat to medium. Cook until beans are just tender, about 15 minutes.
• Step 4: Stir in 1 can (14 1/2 ounces) diced tomatoes, 1 can (16 ounces) tomato sauce and 1 1/2 cups water. Heat to a boil over medium-high heat; reduce heat to low. Partially cover. Cook, stirring occasionally, until meat is tender and sauce thickens, about 2 hours.