Lamb and Green Bean Stew with Lebanese Rice

Ingredients

• 1 lb. Lamb Stew Meat (can also use beef or pork)
• 1 cup green beans, cut in half
• 1 onion, sliced
• 3 tsp oil (veg, olive, sunflower, grape seed)
• 3 cloves garlic, chopped
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 3 tomatoes, chopped
• 1/4 cup stock (meat, veg)
• 1 can 15 oz tomato sauce
• 1 6 oz can tomato paste
• 1 cup rice, rinsed
• 2 cups water
• 1/4 cup vermicelli noodles, broken in half

Cooking

The Rice

1. brown the vermicelli noodles in either butter or oil in a saute pan. add the rice in the saute pan the noodles were browned in and add in a pinch of cumin and cinnamon. cook the rice on medium heat, then add in the water and bring to a boil. reduce heat and let simmer on low for 10 - 15 minutes.

The Stew

1. in a large sauce pot or deep sided saute pan add the oil and stew meat. brown the meat and set aside. cook the onions and the green beans and garlic in the same pan/pot as the meat and cook until onions are soft and green beans start to soften.
2. return the meat and add in the tomatoes, tomato sauce, tomato paste and seasonings. add the stock and combine everything until the tomato paste is well mixed and spices are well combined. bring to a boil for a few minutes, then reduce to a simmer and let simmer for 20 - 25 minutes. To serve, I like to plate up some rice and then pour/spoon the stew over the rice. optional, grill some onions until they turn brown and add them on top the stew/rice mix.

I like to serve this with tzatziki or fattoush and baba ganoush.

bon appetit