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Fasulia (Middle Eastern Lamb and Bean Stew)

(2 reviews)
Fasulia (Middle Eastern Lamb and Bean Stew)
  • Prep Time 15 min
  • Total Time 4 hr 0 min
  • Servings 6
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Fasulia (Middle Eastern Lamb and Bean Stew)

Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.

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

Directions

  • 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.
  • 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.
  • 3 Add the tomatoes and taste, adjusting salt and spices if needed. Return the lamb to the pot and simmer for about 2 hours.
  • 4 Chop the potatoes into big chunks and add to the pot. Add stock if you need more liquid. Simmer 20 minutes.
  • 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.
See Step By Step

Step By Step  

Fasulia

As prepared by The Food in my Beard,

I love getting inspiration from readers on new things to cook! Last time I made Thai, we asked for other ethnic suggestions and Tablespoon readers came through. The most requested was Middle Eastern, a cuisine I am more than happy to cook for you all.

I am actually familiar with Middle Eastern food 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.

Fasulia recipe

First I made the spice blend. The recipe lists powdered spices, but if you use whole ones like me, just add a little extra.

Fasulia recipe

The lamb is dried and lightly floured.

Fasulia recipe

After the lamb is seared, onions go in next.

Fasulia recipe

Followed by tomatoes. Then the lamb goes back in.

Fasulia recipe

Really fun, aromatic and colorful after adding the potatoes and green beans.

Fasulia recipe

Once everything is tender, you know you are in for a treat!

Fasulia recipe

This stew absolutely hit the spot on a chilly, rainy, Spring Monday evening when my roommates were all upset the weekend was over!

Fasulia recipe



Dan Whalen had trouble pronouncing fasulia until he realized it rhymes with Julia. Check out his blog at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
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