Levantine cuisine · Soups & Stews

Yakhnet Fasolia Khadra (Green Bean Stew)

Green beans in a thick tomato sauce, slowly braised tender with lamb cubes and onions.

Ingredients · for 4 servings

• 500 g lamb shoulder (cubed)
• 600 g green beans
• 2 onions
• 4 garlic cloves
• 3 tbsp tomato paste
• 400 g ripe tomatoes
• 1 tsp baharat
• 600 ml beef stock
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the beans and snap into 4 cm pieces, cut the onions into strips, finely chop the garlic, and peel and dice the tomatoes.
2. Heat 2 tbsp olive oil in a heavy pot until very hot and sear the lamb cubes in batches for 5–6 min., until deeply browned all over; remove.
3. In the remaining oil, sauté the onions for 6–7 min. until soft, add the garlic, baharat, and tomato paste, and toast for 2 min. until the paste smells dark and rich.
4. Return the diced tomatoes and meat to the pot, top up with the hot stock, and braise covered over low heat for 40 min.
5. Stir in the beans and cook uncovered for another 20–25 min., until very tender and the sauce has clearly thickened.
6. Season with salt and pepper, let rest for 5 min., and serve with rice or flatbread.