Lamb & Green Bean Stew

Name: Lamb & Green Bean Stew
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

A warm, hearty stew straight from the heart of Lebanese home cooking. Simple ingredients, big flavour.

PREP TIME

15 minutes

COOK TIME

45-50 minutes

SERVES

About this recipe

There is something about a pot of stew simmering on the stove that instantly makes a home feel full — even before anyone sits down to eat. This lamb and green bean stew is exactly that kind of meal. Humble ingredients, a handful of warm spices, and a little patience is all it takes to get something that tastes deeply comforting and completely satisfying.

What’s more, this lamb and green bean stew is one of those dishes that is even better the next day, which makes it a brilliant option for cooking in advance and coming home to something ready. The spices are simple — paprika, coriander powder, fresh garlic — but together they create something that tastes like it took far more effort than it did. That said, the key is giving the lamb enough time to properly brown before you add anything else. That step is where all the flavour really starts.

If you love this kind of cooking, you might also enjoy my Bazella wu Ruz-Lamb Pea Stew — another one-pot wonder that is deeply comforting and comes together with very little fuss. And if you are after something alongside, my garlic bread Rolls is a great pairing and comes together in minutes.

Ingredients

500 grams diced lamb, cut small
Olive oil
1 large onion, diced
3–4 cloves garlic, minced
4 tablespoons tomato passte
1 teaspoon paprika
1 teaspoon coriander powder
Salt and pepper
250 grams green beans, trimmed and halved
2 carrots, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
1 litre water

Notes from Rouba

Cut the lamb roughly around 3 cm dice — so it cooks through evenly and becomes tender without needing hours on the stove
Trim the green beans and cut them in 2’s or 3’s so they hold their shape but absorb the sauce nicely
Top and tail the beans, and peel the potatoes and carrots before cutting
This stew reheats beautifully — make it the day before and the flavour only gets better
If the sauce thickens too much during cooking, just add a little more hot water

Method

Step 1. Brown the lamb

Peel and cut the vegetables and keep them chunky.

Heat a generous drizzle of olive oil in a large, saucepan over medium-high heat. Add the diced lamb and cook, stirring occasionally, until the pieces are browned all over and the colour has changed completely. Season with salt.

Step 2. Build the sauce

Add the diced onion to the pan and sauté with the lamb until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, paprika, coriander powder, salt and pepper, and stir everything together well, letting it cook for two minutes so the paste darkens slightly and the spices bloom.

Step 3. Add the vegetables

Add the green beans, carrots and potatoes, stir to coat, and fry for a further 3-5 minutes.

Step 4. Simmer until tender

Pour in the water, stir everything together and bring to a gentle simmer. Place the lid on the pan and cook over medium heat for 30 minutes, checking occasionally and stirring gently, until the lamb is tender and the vegetables are cooked through. Adjust seasoning to taste before serving.

A Few Things You'll Want to Know

Can I make this stew ahead of time?
Absolutely — this is one of those dishes that genuinely improves overnight. The flavours deepen as it sits, so making it a day ahead is a great idea. Just reheat gently on the stove with a splash of hot water if needed.

What cut of lamb works best here?
Any diced lamb works well for this stew. Just make sure the pieces are cut small — around two centimetres — so they cook through properly and become tender within the cooking time.

Can I use canned tomatoes instead of tomato paste?
Yes, you can, you only need one. The sauce will be a little lighter in colour but just as delicious.

Do the vegetables go mushy?
Make sure the stew reaches a gentle simmer before you put the lid on — that steady, low heat is what allows everything to cook through evenly without falling apart. It also helps to cut your potatoes and carrots on the chunkier side so they hold their shape throughout the cooking time. They should be tender and soaking up all that beautiful sauce by the time it is done, but still with some substance to them.

Can I freeze this stew?
Yes — it freezes really well. Allow it to cool completely, then portion into airtight containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the stove.