Tuesday, June 24, 2008

Loubiye (Lebanese String Bean and Lamb Stew)



This is a simple and comforting stew that is great over steamed rice, and really easy to make.  It makes quite a bit, so plan on feeding about 6 people, or having great leftovers.
(Adapted from "Alice's Kitchen: Traditional Lebanese Cooking" by Linda Dalal Sawaya)

1 1/2 lb green beans, cut into 1" pieces
1 lb lamb stew meat, in 1" cubes
2 tbsp olive oil
2 onions, chopped
1 15 oz can whole tomatoes
1 8 oz can tomato sauce plus 1 can water
1/2 tsp salt
1/2 tsp black pepper
generous pinch cinnamon
generous pinch cayenne pepper

Heat olive oil in a Dutch oven over medium-high heat.  Add lamb, and saute for about 5 minutes.  Add onions, salt, pepper, cinnamon, and cayenne and continue cooking about 10 minutes, stirring occasionally.
Add green beans, tomatoes, tomato sauce, and water.  Partially cover, turn heat to medium-low, and simmer, stirring occasionally for about 45 minutes.
Taste, and adjust seasonings if necessary.
Serve over steamed basmati rice.

3 comments:

Katie said...

lubee is my FAVORITE MEAL EVER! Looks like yours turned out quite well too! Yum!

Ally said...

Yum! One of my favorites!

linda dalal sawaya said...

hi cate, thanks for acknowledging the source of the recipe (my cookbook!) the photo looks great! i bet it tasted delicious!

glad you suggested a "generous" pinch of cinnamon...this is important with lamb recipes!

your readers may like to know there's a vegetarian version of this in alice's kitchen, too, which is equally delicious! order signed copies from my website:
www.lindasawaya.com