Entree: Lebanon – Bekaa Valley – فاصوليا باللحم ➤ Fasuliya bil-lahm (Stewed green beans with lamb in a tomato and spice sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock or water
- 1 lb (450 g) green beans, trimmed and cut into 1-2 inch (2.5-5 cm) pieces
- 1 cinnamon stick
- 1/4 tsp (1 g) ground allspice
- 1/2 tsp (3 g) dried mint or 1 tbsp (3 g) chopped fresh mint (optional)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
- Black pepper to taste

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the lamb cubes with salt and pepper and brown in batches until well seared on all sides, about 4-5 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium, add the chopped onion to the pot and sauté until soft and translucent, about 6-8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1-2 minutes to deepen the flavor. Return the lamb to the pot and add the crushed tomatoes, stock, cinnamon stick, and allspice. Bring to a gentle simmer, then reduce heat, cover partially, and cook until lamb is nearly tender, about 45 minutes to 1 hour.
4. Add the green beans and continue to simmer, uncovered or partially covered, until the beans and meat are both tender, about 15-25 minutes. If the sauce becomes too thick, add a splash of water or stock.
5. Remove the cinnamon stick, stir in lemon juice and chopped parsley, adjust salt and pepper to taste, and sprinkle with dried or fresh mint if using. Serve hot with steamed rice or flatbread.