RCI-SP.004.0200.001
Lubya Khadra Billahma
This recipe is for 8 serves.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- lb Green String beans2 unittrimmed and cut into 2 inch lengths
- 3 unit
- lb Lamb1 unitboneless stewing, cut into 1 inch cubes
- Onion1 cupfinely chopped
- med Tomato6 unitfresh, ripe, peeled, seeded and coarsely chopped or 2 cups chopped, drained, canned tomatoes
- 1 tsp
- black pepper1 unitfreshly ground
- Ground nutmeg1/2 tsppreferably freshly ground
- 1/2 tsp
Method
1
Dice the onion finely and heat olive oil in a heavy-bottomed pan over medium heat. Sauté the onion until softened and lightly golden, about 5-7 minutes.
7 minutes
2
Add the meat to the pan and cook, stirring occasionally, until browned on all sides and any moisture has evaporated.
10 minutes
3
Season the meat and onion mixture with allspice, black pepper, nutmeg, and salt, stirring well to coat evenly with the spices.
2 minutes
4
Add the green beans to the pan, folding them gently into the meat and spice mixture to combine all ingredients thoroughly.
2 minutes
5
Add a small splash of water if needed to prevent sticking, then cover the pan and cook over medium-low heat until the green beans are tender.
15 minutes
6
Remove the lid, increase the heat to medium, and cook uncovered for a few minutes to reduce any remaining liquid and allow the flavors to concentrate.
5 minutes
7
Drizzle a finishing tablespoon of olive oil over the dish, taste and adjust seasoning with salt and spices as needed.
1 minutes
8
Remove from heat and allow the dish to rest briefly before serving warm as a small plate or snack portion.
3 minutes