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 Responses to “Loubiye (Lebanese String Bean and Lamb Stew)”

  1. 1 Katie June 24, 2008 at 10:45 am

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

  2. 2 Ally June 24, 2008 at 3:32 pm

    Yum! One of my favorites!

  3. 3 linda dalal sawaya June 24, 2008 at 10:43 pm

    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:

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