Name: Butter Beans and Lamb Chops Stew with Vermicelli Rice
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: About 4 cups cooked butter beans (white, pink, or red varieties); 8 lamb chops or 500g lamb or beef chunks; 1 onion, chopped; 6 garlic cloves, minced; 2 tbsp tomato paste; Enough olive oil to brown the meat; 1 green bell pepper, chopped (optional); 1 tsp each ground allspice, cinnamon; 1/2 tsp each turmeric, black pepper; 1 bay leaf and 1 cinnamon stick; Salt, to taste

"Indulge in the comforting, aromatic flavors of this traditional Lebanese butter beans and lamb chops stew. Tender lamb simmers with creamy butter beans, warm spices like cinnamon and allspice, and fresh vegetables in a rich sauce. Perfectly paired with vermicelli rice for an authentic, hearty family meal."

Method 4 Steps

1

Boil the soaked beans until well cooked and tender, then set aside. If using canned beans, rinse them and set aside.
2

Place a cooking pot over medium-high heat, add the olive oil, and brown the meat pieces. Remove the meat, add the chopped onion, and fry until lightly browned. Stir in the bell pepper, garlic, tomato paste, and all the spices.
3

Return the meat to the pot. Cover with cooking liquid or fresh water and simmer over low heat until the meat is tender. Add the beans and continue cooking until the sauce thickens. Taste and adjust seasoning if needed, then serve with vermicelli rice.
4

A raw cabbage salad (finely sliced with a dressing of lemon, olive oil, and minced garlic) makes a refreshing accompaniment.

Butter Beans and Lamb Chops Stew with Vermicelli Rice

🥗 Ingredients (11 items)

Method 4 Steps

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