Green Beans and Lamb Ragout (Yakhnet Loubieh)

  • Servings: 4

In the Lebanese cuisine, you can add almost any vegetable to some meat (beef or lamb) and cook a tasty ragout. These stews are usually made with tomato sauce, onions, garlic and seasoned mainly with these spices: allspice, cinnamon and pepper.

The vegetables that can be used with the tomato sauce are: any type of beans, peas+carrots, eggplant, courgettes, potatoes, okra, gourds and cauliflower.

For okra and cauliflower ragouts, add ground and fresh coriander and a squeeze of lemon.

For potato ragout, add some ground cumin.

Serve with a side dish of rice.


  • 500 g of frozen or fresh green beans (washed and trimmed)
  • 300g of lamb (or beef), cut in small pieces
  • 1 big onion, diced
  • 3 cloves of garlic, mashed
  • 2 heaped tbsp of tomato paste
  • 3 tbsp of olive oil
  • 1 tsp of allspice and 1 tsp of cinnamon
  • Salt and pepper to taste
  • 1/2 tsp of turmeric (healthy supplement)
  • About 1 glass of water


Step 1

Stir fry the meat until lightly golden in olive oil then add the diced onions. When the onions are transparent, add the garlic and the spices, followed by the tomato paste. Mix well all the ingredients then add one glass of water.

Step 2

Simmer on a very low heat for as long as it needs to cook the meat and make it tender.

Step 3

When the meat is almost tender, add the beans and salt then simmer further until the beans are cooked and the tomato sauce thick enough.

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