This recipe combines some popular middle eastern ingredients and is based on the traditional 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
This recipe combines some popular middle eastern ingredients and is based on the common stewed green bean dish called Loubieh Ruz.
Ingredients
- 3 cups cut green beans cooked fresh or canned
- 2 cups tomato juice
- 1 yellow onion chopped
- ½ red pepper diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 2 cups lamb, cut into bite-sized pieces
- ½ tsp chili pepper flakes
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp cinnamon
- ½ tsp allspice
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
A tender cut of beef can be substituted for the lamb. Leftover roast beef or lamb may also be substituted.
2 replies on “Lebanese Lamb & Green Bean Stew”
[…] rice at middle eastern restaurants and shawarma shops. I could not imagine certain meals like Lebanese Lamb and Green Bean Stew, grilled lemon chicken or lamb kabobs without it. It also works well with many fish dishes. […]
[…] Lebanese Lamb & Green Bean Stew […]