Lebanese Lamb And Bean Stew Recipes

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LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

LUBEE (LEBANESE GREEN BEANS AND LAMB)



Lubee (Lebanese Green Beans and Lamb) image

Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.

Provided by Outta Here

Categories     Lamb/Sheep

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb lamb stew meat, cubed
1 medium onion, peeled and sliced
1 garlic clove, peeled and minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
2 lbs fresh green beans (snap ends off and slice beans into 2 inch pieces)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 cup water

Steps:

  • Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
  • Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
  • Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
  • Serve over cooked rice.

Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4

LEBANESE LAMB AND BEAN STEW



Lebanese Lamb and Bean Stew image

Categories     Soup/Stew     Bean     Lamb     Quick & Easy     Cinnamon     Clove     Gourmet     Indiana

Yield Makes 8 servings

Number Of Ingredients 11

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  • Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LEBANESE GREEN BEAN STEW



Lebanese Green Bean Stew image

Make and share this Lebanese Green Bean Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs fresh green beans
1 -1 1/2 lb cubed lamb
2 chopped onions
3 tablespoons butter
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 (28 ounce) can whole tomatoes or 3 large ripe fresh tomatoes, chopped
2 cups water

Steps:

  • Clip stem ends off green beans.
  • Cut in half and rinse in cold water.
  • Brown lamb cubes and onions in butter, or a little water.
  • Add green beans and saute for 10 minutes.
  • Add salt, spices, chopped tomatoes and water.
  • Cover and simmer on low heat for 55 minutes, or until done.
  • Serve with rice pilaf with sauteed pine nuts.

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