Lebanese Lamb & Green Bean Stew
This recipe combines some popular middle eastern ingredients and is based on the common stewed green bean dish called Loubieh Ruz. I like to add some meat and serve over lemon rice to make this a simple two dish meal.
Lebanese Lamb & Green Bean Stew
2015-10-12 19:45:54
Serves 4
Prep Time
20 min
Cook Time
30 min
Nutrition Facts
Serving Size
264g
Servings
4
Amount Per Serving
Calories 103
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 315mg
13%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
18%
Sugars 8g
Protein 3g
Vitamin A
35%
Vitamin C
88%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups cut green beans (cooked fresh or canned)
- 2 cups tomato juice, V8 juice or passata
- 1 yellow onion, chopped
- ½ red pepper, diced
- 2 garlic cloves, minced
- 1 tbsp sunflower oil
- 2 cups chopped lamb
- ½ tsp chile pepper flakes
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Steam the green beans until tender. Set aside.
- In a deep skillet or wok, heat the oil and stir fry the onions and peppers.
- After the onion and pepper are tender add the garlic and the meat and cook for about two minutes, stirring often.
- Add the green beans, tomato juice and spices.
- Simmer for 20-30 minutes.
- Serve over rice or as a stew with bread.
Notes
- Beef can be substituted for the lamb. I use thin sliced meat bought at a Chinese grocer, trim it then cut it into bite size pieces.
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