Green Beans with Lamb Lubea Fe Lahem
Experience the heartwarming flavors of the Middle East with this Green Beans with Lamb (Lubea Fe Lahem) recipe, a rustic, one-pot stew that's as comforting as it is delicious. Tender lamb cubes are slow-simmered with fresh green beans in a richly spiced tomato-based broth infused with warm notes of cinnamon and allspice. Garlic, onions, and a touch of tomato paste add depth, while the final garnish of fresh parsley brightens every bite. Perfect for a cozy dinner, this dish pairs beautifully with fluffy rice or crusty bread to soak up every bit of its savory sauce. With simple ingredients and aromatic spices, this traditional recipe is a flavorful way to elevate everyday ingredients into an unforgettable meal.
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Recipe Information
Ingredients
- 500 g lamb (shoulder or leg, cut into cubes)
- 2 tbsp olive oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 400 g green beans (trimmed and cut into 2-inch pieces)
- 400 g tomatoes (chopped or pureed)
- 2 tbsp tomato paste
- 500 ml beef or chicken stock
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the lamb cubes to the pot and sear them on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Return the lamb to the pot, then stir in the allspice, cinnamon, salt, and black pepper. Mix well to coat the lamb and onions with the spices.
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
Stir in the chopped or pureed tomatoes and the stock. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 60 minutes, stirring occasionally.
After 60 minutes, add the green beans to the pot. Stir well to combine, then cover and simmer for an additional 20-30 minutes, or until the green beans are tender and the lamb is fully cooked.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy with rice or warm bread.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4602 mg | 200% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 35.3 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4001 mg | 85% | |
*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.
