Fasolia bi Lahma (Lebanese Green Bean and Lamb Stew)

Ingredients

• 450g lamb shoulder, cubed
• 2 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 400g crushed tomatoes
• 2 tbsp tomato paste
• 1.5 cups water
• 500g green beans, trimmed and halved
• 1.5 tsp allspice
• 0.5 tsp cinnamon
• 0.5 tsp cumin
• Salt and pepper, to taste
• Cooked rice, to serve

Before you cook

• Trim and halve the green beans.
• Cube the lamb and pat it dry.

Steps

1. Heat the oil in a pot over medium-high heat.
2. Brown the lamb cubes on all sides, about 5 minutes.
3. Add the onion and garlic and cook for 4 minutes until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the crushed tomatoes, water, allspice, cinnamon, and cumin.
6. Bring to a simmer, cover, and cook for 45 minutes until the lamb is nearly tender.
7. Add the green beans.
8. Simmer uncovered for 20 minutes until the beans are tender and the sauce has thickened.
9. Season with salt and pepper.
10. Serve over rice.