in Middle East

Green beans with lamb in tomato sauce

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Ingredients for 3 servings:

  • 400 g green beans
  • 500 ml tomato(s), pureed
  • 220 g lamb (lamb goulash)
  • 2 garlic cloves
  • 2 tsp, heaped coriander seeds, ground
  • 200 ml water
  • Sunflower oil
  • 2 tsp, leveled salt
  • ½ tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Roz o Fassulie be Lahme, Arabic dish

First, heat some oil in a pan and lightly fry the crushed garlic and coriander, then add the lamb pieces. Brown them for 3-5 minutes until browned on all sides. Now add the water, salt, and pepper, and let simmer for at least an hour. Cut the green beans into thirds and add them to the pan with the meat. You can use either fresh or frozen beans. Mix well and cook for another 10 minutes. Now add the passata and simmer for another 15 minutes. Rice goes best with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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