Lebanese Faysalieh with Lamb and Green Beans

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) fresh green beans, trimmed and cut into bite-sized pieces 500g (1.1 lb) fresh green beans, trimmed and cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) water or lamb broth 2 cups (470ml) water or lamb broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and add the ground cumin, ground coriander, ground cinnamon, ground allspice, cayenne pepper (if using), salt, and pepper. Mix everything together to coat the lamb with the spices.
5. 5.
   Pour in the water or lamb broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lamb is tender.
6. 6.
   Add the green beans to the pot and continue to simmer for an additional 15-20 minutes, or until the beans are cooked but still slightly crisp.
7. 7.
   Adjust the seasoning if needed. Sprinkle with fresh parsley before serving.
8. 8.
   Serve the Faysalieh hot with rice or warm pita bread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing.
• Green beans — Make sure to trim the ends and cut them into bite-sized pieces for easy eating.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of cayenne pepper or add a chopped chili pepper.
• For a richer flavor, you can brown the lamb in batches before sautéing the onions and garlic.
• Serve the Faysalieh with a dollop of creamy yogurt on top for a refreshing contrast to the spices.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Faysalieh hot with a side of fragrant rice or warm pita bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Faysalieh in a deep serving dish, allowing the aromatic steam to rise and entice your guests. Sprinkle some additional chopped parsley on top for an appealing touch.