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Lebanese Lamb & Green Bean Stew Recipe

Lebanese Lamb & Green Bean Stew

This recipe combines some popular middle eastern ingredients and is based on the common stewed green bean dish called Loubieh Ruz.  I like to add some meat and serve over lemon rice to make this a simple two dish meal.

Serves 4
Prep Time 20 min
Cook Time 30 min


3 cups cut green beans (cooked fresh or canned)
2 cups tomato juice, V8 juice or passata
1 yellow onion, chopped
½ red pepper, diced
2 garlic cloves, minced
1 tbsp sunflower oil
2 cups chopped lamb
½ tsp chile pepper flakes
½ tsp salt
½ tsp cinnamon


1. Steam the green beans until tender. Set aside.
2. In a deep skillet or wok, heat the oil and stir fry the onions and peppers.
3. After the onion and pepper are tender add the garlic and the meat and cook for about two minutes, stirring often.
4. Add the green beans, tomato juice and spices.
5. Simmer for 20-30 minutes.
6. Serve over rice or as a stew with bread.


Beef can be substituted for the lamb. I use thin sliced meat bought at a Chinese grocer, trim it then cut it into bite size pieces.

By Kevin Lamoureux

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