Skip to Content
Menu

Fasulia (Middle Eastern Lamb and Bean Stew)

  • Jump to Recipe
  • Save
by: The Food in My Beard
Updated Mar 8, 2017
  • Save
  • Share
  • Jump to Recipe
Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.

More About This Recipe

  • I love Middle Eastern food, and am actually familiar with this cuisine from an old post-college friend who didn’t cook herself, but always urged me to recreate her mom’s recipes. I find the spice blends to be very interesting – reminiscent of curry, but milder in flavor and especially in heat. Because of the lack of heat though, the more interesting flavors like cinnamon come to the forefront and you can really see how well it complements the meat. Fasulia is a Middle Eastern bean and meat stew. It has a long cooking time, but most of it is inactive simmering so this recipe actually pretty easy to put together. First I made the spice blend. The recipe lists powdered spices, but if you use whole ones like me, just add a little extra. This stew absolutely hit the spot on a chilly, rainy, Spring Monday evening when my roommates were all upset the weekend was over!

Fasulia (Middle Eastern Lamb and Bean Stew)

  • Prep Time 15 min
  • Total 4 hr 0 min
  • Servings 6
  • Ingredients 14
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 2 teaspoons cumin
  • 2 teaspoons allspice
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 1/4 pounds lamb shoulder
  • 42 ounce canned diced tomatoes
  • 4 small golden potatoes
  • 12 ounce green beans
  • 1 large onion sliced
  • 3 cloves garlic
  • 2 cups stock
  • 1 can cannellini beans
  • Rice
  • Flour

Instructions

  • Step 
    1
    Cut the lamb into 1 inch pieces, dry, salt, pepper, and very lightly coat with flour. Cook in a pot on very high heat in a small amount of olive oil until browned. do this in 2 batches, making sure to brown everything really nicely. Remove the meat from the pan and set aside.
  • Step 
    2
    Add the onion to the pan, scraping the pan to release any brown bits. If there is any stubborn brown bits that are beginning to burn, splash a little water into the pan and they should come off easily. Cook the onions until they are beginning to brown. Add the garlic and cook 2 minutes. Add the spices and stir to coat everything.
  • Step 
    3
    Add the tomatoes and taste, adjusting salt and spices if needed. Return the lamb to the pot and simmer for about 2 hours.
  • Step 
    4
    Chop the potatoes into big chunks and add to the pot. Add stock if you need more liquid. Simmer 20 minutes.
  • Step 
    5
    Add the green beans (and again more stock if needed) and simmer 40 minutes or until potatoes and green beans are tender. Add cannellini beans and cook 5 more minutes. Remove from heat and serve with rice.

Nutrition

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved