Goat, lamb or beef is stewed until super tender in a richly spiced tomato sauce then green beans are added and cooked until just tender. Serve over white rice or Egyptian rice and vermicelli for a super comforting and healthful dish.
Course: Dinner, Main Course
Cuisine: African, Egyptian, Middle Eastern
Keyword: Goat, Green beans, lamb, Stew
Servings: 4
Author: Dahlia
Ingredients
2-3tbspolive oil
1lbgoat, lamb or beef for stewing
salt and pepperto taste
1smallonionchopped
3-4clovesgarlic
1tspallspice
½tspcinnamon
½tspcoriander
½tspAleppo pepper
2tbsptomato paste
2tomatoeschopped
1cupcarrotssliced
3-4cupsgreen beans, regular or long/Chineseabout 3/4 lb - 1 lb, trimmed and cut to desired size
½lemonjuiced
Instructions
Heat olive oil in a pot on medium high heat for a few minutes.
Season meat liberally with salt and pepper and add to pot. Sear on all sides until well-browned.
Add chopped onion and spices, turn heat down to medium.
Once onions have softened, add minced garlic and stir continuously for 2-3 minutes.
Add tomato paste and continue stirring a few more minutes.
Add chopped tomatoes and carrots.
Add enough water to just cover meat, about two cups.
Bring to a boil, cover pot and reduce heat to medium-low. Cook until meat is very tender. Cooking time will depend on your cut of meat. I used goat here and cooked for about 1.5 hours.
Once meat is very tender, taste and adjust seasoning, then add green beans.
Cover and cook until tender but not mushy, about 10 minutes.
Squeeze lemon juice over stew, and serve with white rice or Egyptian rice with vermicelli.
Notes
Serve with white rice or Egyptian rice with vermicelli. This stew tastes great the next day, so make ahead or double the recipe to have leftovers!