Sunday, October 14, 2012

Savory: Lamb Stew (Fasulia)

So, as I have mentioned before, my husband is a lamb fan, like Mary before him.  Loves the stuff.  One of the first dishes I started preparing for him while dating/wooing was Fasulia, which is a Lebanese lamb stew.  Simple to prepare, yet full of delicious surprises mostly brought on from the unexpected heat and flavor the hint of cinnamon brings to the dish.  Even though lamb is more of a spring delicacy, I always find myself preparing this recipe when the weather begins to turn colder, as it is very satisfying and hearty fare, best served over rice or potatoes and with lot's of love.  Enjoy every bite.

Excerpted from A Taste of Lebanon by Mary Salloum

1 pound lamb stew meat, cut into 1/2 inch pieces
5 tbsp vegetable oil (I use grape seed oil)
1 large onion, chopped fine
2 lbs green beans, fresh or frozen (do not use canned), cut into 2 inch pieces if you use fresh
1/2 cup tomato paste
1 1/2 tsp sea salt
1/4 tsp pepper
1/4 tsp cinnamon


  1. In saucepan (one with a lid), saute meat in oil until meat is browned.  Add onions and cook until they are softened (about 5 minutes).
  2. Add beans, stir until ingredients are mixed.  Add water to cover.  Cover with lid and cook until beans are tender, 40 - 50 minutes.
  3. Add tomato paste, salt, pepper, and cinnamon.  Cook and additional 10 - 15 minutes.  
  4. Serve with rice or potatoes.