Entree: Iraq – Marsh Arab Cuisine – فاصوليا ➤ Fasūliyā (Slow-simmered green bean and lamb stew in a tomato-garlic broth served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (454 g) fresh green beans, trimmed and cut into 1–2 inch pieces
- 3 medium tomatoes, coarsely chopped or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 cups (480 ml) water or light beef/chicken stock
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh chopped cilantro or parsley for garnish
- Cooked basmati or long-grain rice, for serving

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown evenly on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot reduce heat to medium; add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste, chopped tomatoes (or crushed tomatoes), cumin, coriander, and black pepper. Cook 2–3 minutes to develop the tomato flavors.
4. Return the browned lamb to the pot, add the water or stock, and bring to a gentle simmer. Cover and cook until the lamb is tender, about 45 minutes.
5. Add the trimmed green beans, stir, and continue to simmer uncovered until the beans are tender and the sauce has reduced slightly, about 15–20 minutes.
6. Stir in the lemon juice and adjust seasoning with salt and additional pepper if needed. Remove from heat.
7. Serve the fasolia hot over steamed rice and garnish with chopped cilantro or parsley.