Easy Iraqi Green Beans with Meat
Discover the hearty and flavorful world of Middle Eastern cuisine with this Easy Iraqi Green Beans with Meat recipe, a comforting stew that combines tender beef or lamb with vibrant green beans in a rich, tomato-based sauce. Infused with warming spices like coriander, turmeric, and a hint of cinnamon, this dish delivers an aromatic blend of flavors that’s both rustic and satisfying. Perfect for weeknight dinners or cozy gatherings, this one-pot meal is simple to prepare yet deeply nourishing. Serve it with steamed white rice and a squeeze of fresh lemon for a bright, tangy finish. Ready in just 15 minutes of prep time, this traditional Iraqi recipe brings bold, authentic flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 500 grams beef or lamb, cut into bite-sized cubes
- 400 grams green beans, trimmed and cut into 2-inch pieces
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 cinnamon stick
- 400 grams crushed tomatoes
- 500 milliliters water or beef stock
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 4 wedges lemon wedges (optional, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and slightly golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the beef or lamb cubes to the pot and brown on all sides, about 5-8 minutes.
Stir in the ground coriander, ground turmeric, and the cinnamon stick. Cook for 1-2 minutes to toast the spices.
Add the green beans to the pot and stir to coat them in the spice mixture.
Pour in the crushed tomatoes and water (or beef stock). Stir to combine.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the meat is tender and the green beans are fully cooked.
Taste and adjust seasoning as needed. If the stew is too thick, add a small amount of water to reach your desired consistency.
Remove the cinnamon stick before serving.
Serve hot, garnished with chopped parsley (if using) and alongside lemon wedges for a bright kick of flavor. Pair with steamed white rice for a complete meal.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 32.9 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3610 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
