I usually don’t attempt to cook Middle Eastern dishes as I feel like I’m going in blind not knowing the flavours to expect or balance. And knowing from my husband that my beautiful mother-in-law is one of the best Middle Eastern cooks ever, I kind of didn’t want to fail!
But, I felt I had to overcome my kitchen fears of the unknown and just attempt to make my husband a happy little Vegemite with a traditional dish he would eat at home. And thankfully (and he wasn’t even trying to be polite), verdict from him is that I knocked the nail on the head with this Lubieh (Green Bean Stew with Lamb)! From my home to yours…I hope this inspires you to overcome some of your kitchen fears and just ‘Knock it outta the park!!’
500g Good Quality Lamb, Cubed
1 Brown Onion, diced
4 Garlic Cloves, minced
1 can whole skinned tomatoes
1/2 cup Passata
Pink Salt or Normal Salt
Black Pepper, freshly cracked pepper
500g Green Beans, Sliced 2cm long
2tsp All Spice powder
1tsp Cinnamon powder
1/2 tsp Nutmeg
2tsp Chicken Bouillon Powder
1. Heavily season cubed Lamb with Pepper & Salt.
2. Add Olive oil to a medium heated pan and when heated add Lamb cubes. Cook until all sides are seared and browned. Remove & place in slow cooker.
3. Add alittle more olive oil then add garlic and onions and fry till translucent and browned.
4. Add the can of whole Tomato, Passata, Bouillon Powder and Spices. When simmering, remove from stove and pour over Lamb in slow cooker, add 1 can full of water and stir to mix well.
5. Cook for 7 hours on Low or 4 hours on High then stir in the Green Beans into the slow cooker for the last hour.
6. Taste test and balance seasoning.
7. Serve with hot rice.