Fasolia Khadra (Green Bean and Lamb Stew)
Why this recipe works
- Built-in savoury depth: Browning the lamb first creates a richer base before the onions, garlic, cumin and tomatoes are added.
- Hearty but balanced: The lamb gives body to the stew, while the tomato sauce keeps the flavour bright and tangy rather than heavy.
- Simple one-pot method: The beans cook in the same sauce as the lamb, absorbing flavour while keeping the preparation straightforward.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active preparation is short; most of the time is spent gently simmering the lamb until tender.
- Rest before serving: Letting the stew sit briefly off the heat helps the sauce settle and the flavours come together.
Ingredient notes
- Choose lamb shoulder: Lamb shoulder suits slow simmering because it becomes tender and flavours the sauce as it cooks.
- Fresh tomatoes give brightness: Grated ripe tomatoes create a lighter, fresher sauce; canned chopped tomatoes are useful when ripe tomatoes are unavailable.
- Trim the beans evenly: Cutting the green beans into similar lengths helps them cook evenly in the tomato sauce.
Common mistakes
- Avoid a hard boil: Keep the stew at a gentle simmer so the lamb softens gradually instead of tightening and drying out.
- Watch the sauce level: If the tomato sauce reduces too quickly, add a little more water so the lamb and beans can finish cooking properly.
Make-ahead tips
- Good for making ahead: The stew keeps well and the flavours deepen after chilling, making it well suited to next-day serving.
- Reheat gently: Warm it slowly in a saucepan with a splash of water, stirring occasionally, until piping hot.
- Freezer-friendly: Cool completely before freezing in a sealed container, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion and thinly slice the garlic. Cut the lamb into bite-sized pieces. Trim the green beans and cut them into shorter lengths if you like.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and cook for 6 to 8 minutes, turning, until browned all over. Stir in the onion and cook for 5 minutes until softened.
- Add the garlic and ground cumin and cook for 1 minute until fragrant. Grate the tomatoes on the coarse side of a grater (discarding the skins), then add the tomato pulp and juices to the pot. Stir well, scraping up any browned bits.
- Pour in the water, then season with fine sea salt and black pepper. Bring to a gentle simmer, cover, and cook on low for 45 minutes, stirring occasionally, until the lamb is starting to turn tender. If the sauce reduces too quickly, add a splash more water.
- Stir in the green beans, return to a gentle simmer, and cover again. Cook for 15 to 20 minutes, stirring once or twice, until the beans are soft and the lamb is fully tender. Taste and adjust the seasoning, then serve hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the stew at a gentle simmer rather than a rapid boil so the lamb turns tender without drying out.
- For a smoother sauce, grate the tomatoes; for a chunkier stew, roughly chop them before adding.
- If serving later, the flavour improves after resting for 10 minutes off the heat before serving.
Substitutions
- Replace Tomato with canned chopped tomatoes for a more consistent sauce.
- Replace Lamb shoulder with lamb stew meat for quicker prep, keeping the simmer gentle until tender.
- Replace Olive oil with vegetable oil if that is what you have.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of water until piping hot. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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