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Fasoolya (Green Bean Stew)
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Description
A Middle Eastern green bean stew.
Ingredients
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- 1 whole Onion
- 5 cloves Garlic
- 2 Tablespoons Olive Oil
- 1 pound Lamb Stew Meat
- 1 pound Fresh Green Beans
- 2 cans (14.5 Oz. Can) Petite Diced Tomatoes
Preparation
Combine salt, pepper, allspice, cinnamon and nutmeg in a small bowl and stir together. Dice the onion and mince the garlic; set aside.
Heat olive oil in a large stock pot on high heat. When oil is up to temperature, put in the lamb and sprinkle with the spices. Stir to cover the lamb in the spices and cook until meat is starting to brown, then add the green beans, onion and garlic.
Once onions are soft, add in the diced tomatoes and stir well. Bring the mixture to a boil, lower the heat, cover and let simmer for 3-5 hours, stirring occasionally. The cooking time depends on the green beans and how fast they cook. You want them to be soft and cooked through and the lamb tender.
Serve over basmati rice.
Enjoy!
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Michigal on 3.20.2010
Thank you SOOOOO much for posting this! My mother used to make this all the time, and I didn’t get the recipe before she passed away two years ago. This was one of my favorite family meals growing up, and recipes out on the web just didn’t seem quite right. This one seems very close. I cannot wait to make it!!!