Lebanese Lamb and Green Bean Stew (Yakhnet Fasolia)

Name: Lebanese Lamb and Green Bean Stew (Yakhnet Fasolia)
Prep time: 25 min
Cook time: 2 h 13 min
Total time: 2 h 38 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless lamb shoulder, trimmed of excess fat, cut into 1-inch (2.5 cm) cubes, patted dry; 3 tbsp (45 ml) olive oil; 1 large (250 g) yellow onion, finely chopped; 5 cloves (15 g) garlic, minced; 1½ tsp (3 g) ground allspice; ¼ tsp (½ g) ground cinnamon; 2 tbsp (32 g) tomato paste; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 2 cups (480 ml) water, hot; 1½ tsp (7 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1½ lb (680 g) green beans, trimmed, cut into 2-inch (5 cm) pieces; ½ lemon (55 g) lemon, cut into wedges for serving (optional); 1½ cups (280 g) long-grain rice, rinsed until water runs clear; ⅓ cup (40 g) vermicelli noodles, broken into short pieces; 1 tbsp (14 g) unsalted butter; 2¾ cups (650 ml) water

From the MyKitchenBank Kitchen

Tender cubes of lamb simmered with onion, garlic, tomato and warm allspice, then finished with green beans cooked until silky and sweet. Serve over vermicelli rice for a classic Lebanese home meal.

Prep: 25 min
Cook: 2 hr 13 min
Total: 2 hr 38 min
Makes: About 8 cups stew (6 servings)

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Ingredients

6 servings

For the stew
1½ lb (680 g) boneless lamb shoulder, trimmed of excess fat, cut into 1-inch (2.5 cm) cubes, patted dry
3 tbsp (45 ml) olive oil
1 large (250 g) yellow onion, finely chopped
5 cloves (15 g) garlic, minced
1½ tsp (3 g) ground allspice
¼ tsp (0.5 g) ground cinnamon
2 tbsp (32 g) tomato paste
1 can (14.5 oz) (411 g) canned crushed tomatoes
2 cups (480 ml) water, hot
1½ tsp (7 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
1½ lb (680 g) green beans, trimmed, cut into 2-inch (5 cm) pieces
½ lemon (55 g) lemon, cut into wedges for serving (optional)
For serving
1½ cups (280 g) long-grain rice, rinsed until water runs clear
⅓ cup (40 g) vermicelli noodles, broken into short pieces
1 tbsp (14 g) unsalted butter
2¾ cups (650 ml) water

Equipment (4)

5-quart (4.7 L) heavy pot or Dutch-style casserole with lid (stovetop use only)
Large cutting board and sharp knife
Wooden spoon
Medium saucepan with lid (for the rice)

Steps

Before you start

Pat the lamb very dry with paper towels so it browns instead of steams.
Trim the green beans and cut into 2-inch (5 cm) pieces before you start the stew.
Plan on about 2½ hours total; the lamb needs about 1 hour of simmering before the beans go in.
Start the rice about 20 minutes before the beans finish, so both are ready together.

1
Brown the lamb
- Heat 2 tablespoons of the olive oil in a 5-quart (4.7 L) heavy pot over medium-high heat until shimmering.
- Season the lamb with 1 teaspoon of the salt and the pepper.
- Brown in two batches, without crowding, turning occasionally, about 3 minutes per side.
- Transfer to a plate.
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Ready when: Lamb is deeply browned on most sides; it need not be cooked through.
Tip: Crowding the pot makes the lamb steam and turn gray, so brown in batches.
2
Soften onion and garlic
- Reduce heat to medium and add the remaining 1 tablespoon oil.
- Add the onion and cook, stirring and scraping up browned bits, 6 to 7 minutes.
- Add the garlic and cook 30 seconds.
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Ready when: Onion is soft, translucent and light golden; garlic smells fragrant.
3
Toast spices and paste
- Stir in the allspice, cinnamon and tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes until the paste darkens slightly to brick red.
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Ready when: Paste turns a deeper brick red and smells sweet and spiced.
Tip: Keep stirring so the spices do not scorch and turn bitter.
4
Start the simmer
- Return the lamb and its juices to the pot.
- Add the crushed tomatoes, hot water and remaining ½ teaspoon salt.
- Stir, scraping the bottom, and bring to a boil over high heat.
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Ready when: The liquid reaches a steady boil with bubbles across the surface.
5
Simmer the lamb
- Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for 1 hour, stirring once or twice.
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Ready when: A lamb cube yields easily when pressed with a spoon but is not yet falling apart.
Tip: Keep the simmer gentle; hard boiling toughens the meat.
6
Add the green beans
- Stir in the green beans, pushing them into the sauce.
- Return to a simmer over medium heat, then reduce to medium-low, cover and cook 35 to 40 minutes, stirring every 10 minutes.
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Ready when: Beans are olive-green, very soft and silky, and the lamb is fork-tender.
Tip: Lebanese style cooks beans fully soft, not crisp-tender.
7
Cook the rice
- About 20 minutes before the beans finish, melt the butter in a medium saucepan over medium heat.
- Add the vermicelli and stir 2 to 3 minutes until golden brown.
- Add the rice and stir 1 minute.
- Pour in 2¾ cups (650 ml) water and a pinch of salt, bring to a boil, cover, reduce to low, and cook 15 minutes.
- Rest off heat 5 minutes, then fluff.
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Ready when: Water is absorbed and rice grains are tender and separate.
Tip: Do not lift the lid during cooking.
8
Reduce and serve
- Uncover the stew and simmer over medium heat 5 to 8 minutes if the sauce is thin.
- Taste and add salt if needed.
- Serve the stew over the rice with lemon wedges, if using.
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Ready when: Sauce is thick enough to coat a spoon and not watery.

Good to know

Tips

Choose lamb shoulder; its fat and collagen give tender meat and a rich sauce.
Cut beans uniformly so they cook evenly.
For a brighter finish, squeeze fresh lemon over each bowl.
If the stew gets too dry during simmering, add ½ cup (120 ml) hot water.

Make ahead

The stew tastes even better the next day. Cook completely, cool, and refrigerate up to 4 days; reheat gently with a splash of water.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight up to 4 days. Freezer: up to 3 months (stew only, not rice); thaw overnight in the fridge. Reheat in a pot over medium-low heat, adding a splash of water, until steaming hot.

Substitutions

boneless lamb shoulder → beef chuck, cubed. Simmer an extra 20 to 30 minutes before adding the beans.
green beans → frozen cut green beans. Add straight from frozen and cook about 25 minutes.
canned crushed tomatoes → 3 large ripe tomatoes, grated. Use about 2 cups of pulp.
ground allspice → Lebanese seven spice (baharat). Use the same amount; omit the cinnamon.