LUBEE (LEBANESE GREEN BEANS AND LAMB)
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
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
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).
LUBIEH AND LAMB STEW
This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna.
Provided by Chef Kate
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown lamb cubes in ghee.
- To the same pot, add onion and sauté lightly.
- Add garlic and a dash of salt and stir.
- Add cilantro (reserve some for garnish) and sauté for 1 minute.
- Add green beans, cook for 5 minutes.
- Add the tomatoes and stir.
- 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.)
- Once lamb is tender, add remaining spices.
- Serve on platter over basmati rice and garnish with remaining cilantro.
Nutrition Facts : Calories 355.5, Fat 18.5, SaturatedFat 9.5, Cholesterol 119.1, Sodium 1674.7, Carbohydrate 13.3, Fiber 3.9, Sugar 5.2, Protein 34.4
LAMB STEW WITH GREEN BEANS
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
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
LAMB AND BEAN STEW
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
- Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
- Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
- Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
- Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
- Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
- Preheat broiler to high.
- Push bread through a strainer, or put in a food processor, to make crumbs.
- Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams
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