Green Bean and Lamb Stew is a hearty meal that is warming and nourishing during cold chilly days, yet it can be served all year round. This recipe is made across the Levant. It is a healthy and nutritious meal just like the Palestinian Purslane Stew Recipe.
Green Bean and Lamb Stew consists of chopped green beans and soft lamb (or beef) cooked in a delicious tomato sauce. A delicious yakhneh, or stew, that is a favorite for all ages!
One Pot Recipe: Green Bean and Lamb Stew
Why You Will love Green Bean and Lamb Stew!
To begin with, this meal is cooked in one pot. Cooking beans, tomato, garlic, onion, and lamb together with the spices deepen the flavors and makes it the perfect meal for family and friends.
There are many ways you can make this recipe, so feel free to experiment with the ingredients and make it exactly as you like. If you like, you can add some paprika or the 7 spices, or you can add other vegetables.
Stew, Casserole, or Soup!
Stew, casserole, and soup are quite different. On the first hand, “stew” means either a stove, a heated room, or a cooking cauldron. All the ingredients are cooked in broth or a liquid on the stovetop.
On the other hand, soup has a thin layer of broth and a large amount of liquid whereas a casserole refers to the name of the pot where the dish is cooked inside the stove.
Tips and Tricks
Feel free to use chicken instead of lamb. If you have some beef or meat leftovers, they will be great in this stew.
You can turn this stew into a vegetarian one by removing the lamb and adding more tomato sauce or vegetable broth.
In order to freeze green beans, make sure to trim their ends, cut them to the desired size, boil beans for a few minutes, and dunk them in icy water. When beans are cool, drain them from water and preserve them in a container or an airtight bag.
You can use leg of lamb, boneless lamb shoulder, or a tender cut of beef. Leftover lamb or roast beef can be also used.
Olive oil or vegetable oil can be applied. The best time to cook rice is while the stew is simmering!
Succulent Lamb with Green Bean Stew!
Frequently Asked Questions
Usually, beans need 30 minutes to be fully cooked. However, sometimes cooking time might vary. To make sure that they’re well cooked, your beans should be soft. If undercooked they will taste rubbery, and if overcooked they would have a mushy unpleasant texture.
Not soaking beans means that the cooking process would take longer.
Frozen beans take less time for cooking and make sure not to thaw them.
You can serve this dish over cooked rice or quinoa.
An Appetizing Green Bean with Lamb Stew Dish!
Ingredients You Will Need
Lamb loin chops, the leanest and tenderest part of the lamb.
Fresh green beans, fresh beans do not need to be soaked before cooking.
Onion powder, it brings an additional asset to the dish.
Garlic powder, adds a good flavor to the dish.
Vegetable bouillon powder, deepens the flavor of vegetable broth.
Ground coriander, adds light and sweet taste.
Cumin, it enhances the savory flavor of beef and lamb.
Salt, it is an important agent in preserving food.
Chicken bouillon Powder, used to make a quicker flavor in the broth.
Nutmeg, it tastes nutty and has a slightly sweet taste.
Onion, adds flavor and texture to the stew.
Roma tomatoes, the perfect choice for a fresh salad, tomato sauce, and saute dishes.
Tomato sauce, adds an intense colorful flavor.
Water, an important addition to the stew and lamb.
Olive oil, adds depth and flavor.
Garlic, has a sharp taste and is an excellent medicine.
Steps to Prep
First, add the meat to a pot, then sprinkle the nutmeg and cover it with water.
Next, boil for 10 minutes before discarding the water.
Later, add the diced onions and mix with the meat and sauté until softened.
Then, you can add a tablespoon of oil if you’d like.
Afterward, sprinkle the spices and mix once again before adding the water.
After that, cook on low heat, covered, for 35 minutes.
Up next, add the tomatoes and tomato sauce to a blender and blend until smooth.
Alternatively, you can just use all tomato sauce instead of fresh tomatoes.
Later on, once completely liquified, add to the pot and mix, then add the chopped green beans.
Then, close the lid and let it simmer for about 30 mins.
Finally, once the meat is tender and the green beans are soft, sauté the minced garlic in olive oil in a pan until golden, then add it to the pot and give it a mix before serving.
Must-Try Recipes:
Traditional Palestinian Musakhan Recipe
Palestinian Purslane Stew Recipe
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Green Beans with Lamb Stew
Ingredients
- 2 pounds lamb loin chops or beef/lamb chunks
- 2 pounds fresh green beans chopped
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon vegetable bouillon powder
- 1 tablespoon ground coriander
- 1½ teaspoons cumin
- salt to taste
- 1 tablespoon chicken bouillon powder
- ¼ teaspoon nutmeg
- 1 small onion diced
- 4 large Roma tomatoes
- 12 ounces tomato sauce
- 6 cups water + more for meat cooking
- 10 cloves garlic but let's be real, my mom used ⅓ cup of garlic
- 2 tablespoons olive oil
Instructions
- Add the meat to a pot, then sprinkle the nutmeg and cover with water.
- Let it boil for 10 minutes before discarding the water.
- Add the diced onions and mix with the meat and sauté until softened.
- You can add a tablespoon of oil if you'd like.
- Sprinkle the spices and mix once again before adding the water.
- Let it cook on low heat, covered, for 35 minutes.
- Add the tomatoes and tomato sauce to a blender and blend until smooth.
- Alternatively you can just use all tomato sauce instead of fresh tomatoes.
- Once completely liquified, add to the pot and mix, then add the chopped green beans.
- Close the lid and let it simmer for about 30 mins.
- Once meat is tender and the green beans are soft, sauté the minced garlic in olive oil in a pan until golden, then add it to the pot and give it a mix before serving.
Notes
- You can turn this stew into a vegetarian one by removing the lamb and adding more tomato sauce or vegetable broth.
- You can use leg of lamb, boneless lamb shoulder, or a tender cut of beef.
- Leftover lamb or roast beef can be also used.