in Middle East

Oriental lamb with beans

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Ingredients for 3 servings:

  • 400 g lamb, cut into bite-sized pieces
  • 500 g green beans, cut into 10 cm long pieces
  • 2 medium-sized onions, diced
  • 2 cloves garlic, sliced
  • 1 tsp allspice, ground
  • 1 pinch of nutmeg
  • 1 can tomato puree or chopped tomatoes
  • e.g. vegetable broth
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious and easy – also works with beef or veal

Fry the onions in hot oil until translucent. Season the meat with salt and pepper. Add them to the onions and fry. Add the garlic and fry for the last 30 seconds. Then add the spices, canned tomatoes, and beans, and add enough stock to just cover. Cover and simmer over low heat for about 30-40 minutes, until the meat is tender. Season with salt and pepper and serve. Basmati rice goes best with this dish. Tip: If you’re using frozen beans or prefer fresh beans with a crunch, add the beans to the meat later.

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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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