This classic dish follows a basic method that is commonly used in Egyptian cuisine with a variety of vegetables including okra and peas. In this green bean variant, the lamb is cooked until tender and the green beans are only added at the very end to maintain a bright green color and a fresh texture.
Ingredients
- 1 tsp avocado oil (or any type of vegetable oil)
- 1lb lamb pieces (your favorite cut of lamb, may be replaced with beef)
- 1/2 yellow onion, diced
- 1 can diced tomato
- 1 cup water
- salt and pepper to taste
- 2 tsp minced garlic
- 2-3 cups green beans, cut into 1-inch-long pieces
Directions
In a medium saucepan on medium heat, heat the oil then brown the lamb. Add the diced tomato and water. Bring to a boil then reduce the heat. Simmer until the meat is tender, around 45 minutes depending on the cut size. Season with salt and pepper to taste. Add the garlic and green beans, bring to a boil, and then simmer until the green beans are cooked but still have texture, around 20 minutes. Taste and season with additional salt and pepper as needed. Serve with white rice.
Taza Project 