Loubieh bi Lahmeh (Lamb and Green Bean Stew with Vermicelli Rice)
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Ingredients
- 3 tbsp olive oil
- 500 g lamb neck fillets, sliced
- 1 onion
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 500 g green beans
- 5 garlic cloves
- 50 g vermicelli pasta
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 794 kcal
- Protein
- 34 g
- Carbohydrate
- 81.8 g
- of which sugars
- 9 g
- Fat
- 35.4 g
- of which saturates
- 13 g
- Fibre
- 7 g
- Salt
- 0.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tbsp olive oil in a heavy casserole over a high heat and brown the sliced lamb neck fillets for 5 minutes. Add the chopped onion and cook for 5 minutes more.
- 2
Stir in the allspice, cinnamon and tomato purée, then add the chopped tomatoes, 500ml water and 1 tsp salt. Cover and simmer gently for 30 minutes.
- 3
Add the green beans, topped, tailed and cut in half, with the crushed garlic. Cover and simmer for 20 minutes until the beans are very soft and the lamb is tender.
- 4
Meanwhile, fry the vermicelli pasta in the remaining oil for 2-3 minutes until golden, add the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.
- 5
Check the seasoning of the stew and serve straight away over the rice.
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