Lebanese Lamb and Green Bean Stew

Submitted by:
My father used to make this from leftovers. Really simple and delicious. Serve over rice.

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: d 

Tags: main · lamb ·

Ingredients

1lb lamb stew meat, cubed into bite size pieces
1lb frozen or fresh green beans, steams removed
3 tbsp olive oil
3 cloves garlic, minced
1 medium Vidalia onion, finely chopped
1 14oz can crushed tomatoes, un-drained
1 4oz can tomato paste
2 cups water
2 cups beef or vegetable flavored broth
¼ tsp pepper
½ tsp salt (optional)
1 tsp dry coriander or 3 teaspoons fresh coriander, cut
½ tsp cumin

Method

1. In a large skillet, heat the olive oil. Saute the meat until lightly brown (approximately 10 minutes on medium-high heat).

2. Add the garlic and onion and continue sauteing for an additional 5
minutes or until onion is fragrant and translucent.

3. Add the crushed tomatoes and spices.

4. Add the broth, the water and the tomato paste, and then add the green beans

5. Bring to a gentle boil. Cover and reduce the heat to low. Simmer for 2 hours.

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