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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.

Cedars of Lebanon
One of the iconic cedars of Lebanon. Photo: Flickr – Michael Lloyd

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.
Prep Time20 mins
Cook Time30 mins
Servings: 4
Calories: 103kcal
Author: Kevin Lamoureux

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 olive oil
  • 2 cups lamb, cut into bite-sized pieces
  • ½ tsp chili pepper flakes
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp all spice

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 roasted beef or lamb may also be substituted.

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