Green Bean and Lamb Stew
Yakhnat al-Lubya
Region: Arab Levant
Category: Stews
Season: Any
Difficulty: Easy but long cooking time

In 1560, a great meat market existed in Jerusalem. The highest quality sheep--mutton and lamb being the two most popular meats--were called turkumani, referring to the Turcoman tribes who drove their sheep from northeastern Syria and Anatolia to the Palestinian markets. The other kind of sheep available was balqawi, referring to the area east of the Jordan River where Bedouin drove their sheep to the Jerusalem market. The most popular cuts of meat were the majrum (fillet) and the liyya, the fat, tail-like, lower part of the sheep's back which has no bones and is the fat equivalent to fillet.

In Arab stew cookery, meat is often used as a condiment, a flavoring agent, and is not necessarily the centerpiece of a stew. Take, for example, this long-simmering stew whose Arabic name is simply "green bean stew." It is flavored with a small amount of lamb and spices and can be accompanied by rice pilaf or made with fava beans for a dish called yakhna bi'l-ful. Some Arab cooks add another level of flavor by using a preserved lamb fat called qawrama.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 3:20 hours

2 pounds fresh green beans, ends trimmed and cut in 2-inch lengths     1/2 cup samna (clarified butter) or unsalted butter     3/4 pound boneless leg of lamb or lamb shoulder, trimmed of fat and cut into 1/2-inch cubes     2 medium-size onions, chopped     3 ripe plum tomatoes, peeled, seeded, and chopped, with their juice     1 cup water

1/2 teaspoon ground cinnamon     1/2 teaspoon baharat     1/2 teaspoon freshly ground allspice berries     1/4 teaspoon freshly grated nutmeg       Salt and freshly ground black pepper to taste     3 large garlic cloves     1 teaspoon salt

1. Bring a large pot of water to a furious boil and blanch the green beans for 3 to 4 minutes. Drain and place the green beans in ice cold water to stop their cooking. Drain from the ice water and set aside.

2. In a large nonreactive casserole or skillet, melt the samna over medium-high heat. Brown the lamb on all sides, about 8 minutes, stirring. Add the onions and cook until they turn yellow, about 6 minutes, stirring a few times.

3. Add the green beans and cook for 2 minutes, then add the tomatoes with their juices, water, cinnamon, baharat, allspice, and nutmeg. Season with salt and pepper and bring to a boil while stirring. Reduce the heat to low, cover, and simmer until the lamb and green beans are tender, about 2 to 3 hours. Check occasionally for doneness.

4. In a mortar mash the garlic together with the salt. When ready to serve, stir in the garlic paste and serve.

Variation: 

Note: 

Posted: 01/09/2007

Needed Recipes:

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking