We picked up our grass-fed lamb last week. I used the stew meat right away to make an Arabic dish for Friday’s dinner.
I also had fresh green beans our family had grown. I pressure canned most of our green beans, but I saved some fresh for this stew.
The dish is called Loubieh — which means “green bean stew” and is served over rice. Our dinner was fantastic. The lamb’s flavor is excellent and it is so tender.
Loubieh — Arabic Green Bean Stew
- 1 to 2 pounds grass-fed stew lamb (or beef)
- 1 onion, chopped
- 3 tablespoons extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 can tomato paste
- 4 cups filtered water
- 2 16-ounce packages frozen green beans (or 2 pounds fresh green beans)
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 4 cups brown jasmine or basmati rice (cooked and warm)
Saute lamb and onions in olive oil over medium heat in a 6 quart stock pot. After a few minutes, add garlic. Let onions saute until transparent and soft. In a 4 cup measuring cup, mix tomato paste, salt and pepper with water until smooth. Add tomato paste mixture to pot. Bring to boil, reduce heat, cover and simmer until lamb is tender (about an hour). Add the green beans. Let simmer, covered, until tender, about 20 minutes. Adjust seasonings. Turn off heat. Serve over cooked brown rice.
© 2006 by Wardee Harmon
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