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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna. Ingredients:
2 lbs lean lamb, top round, cut in 2-inch cubes |
1/4 cup ghee |
1 1/2 cups onions, chopped |
2 tablespoons garlic, mashed |
2/3 cup fresh cilantro, chopped, divided |
5 tomatoes, peeled, seeded and diced (or one large can diced tomatoes) |
1 1/3 tablespoons salt, divided |
3 cups green beans, cut in 1-inch pieces (fresh if possible) |
1/2 teaspoon ground coriander |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon fresh ground white pepper |
basmati rice |
Directions:
1. Brown lamb cubes in ghee.
2. To the same pot, add onion and sauté lightly.
3. Add garlic and a dash of salt and stir.
4. Add cilantro (reserve some for garnish) and sauté for 1 minute.
5. Add green beans, cook for 5 minutes.
6. Add the tomatoes and stir.
7. Add water to cover ingredients and simmer covered until lamb is tender, approximately 20-25 minutes. (You may need to add more water throughout cooking process.)
8. Once lamb is tender, add remaining spices.
9. Serve on platter over basmati rice and garnish with remaining cilantro.
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