Green Beans Braised with Lamb
Green beans braised low and slow with lamb chunks and cinnamon-scented tomato sauce until the beans have completely collapsed into the meat and absorbed everything the lamb had to offer. The mountain version with meat is fundamentally different from the coastal meatless oil-and-lemon version.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 800 g, ends trimmed fresh or frozen green beans
- 500 g lamb shoulder or leg, cubed
- 2 medium, diced yellow onion
- 5 cloves, minced garlic
- 800 g canned whole tomatoes
- 3 tbsp tomato paste
- 1.5 tsp ground cinnamon
- 1 tsp allspice
- 4 tbsp vegetable oil
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Brown the lamb cubes in oil over high heat, working in batches to avoid steaming. Season with salt, pepper, and half the cinnamon. Remove and set aside.
- Fry the onions in the same pot over medium heat until soft and golden, about 10 minutes. Add garlic for 1 minute.
- Add tomato paste and cook 2 minutes until darkened. Add the canned tomatoes, crushing them with a spoon.
- Return the lamb to the pot. Add remaining cinnamon and allspice. Season with salt. Bring to a boil, cover, and reduce to a low simmer.
- Cook 30 minutes until the lamb is half-tender.
- Add the green beans to the pot. Stir to submerge in the sauce.
- Cover and continue cooking on low heat for 35–45 more minutes. The beans should be very soft and collapsed, having absorbed the tomato and lamb juices.
- Taste and adjust seasoning. Serve over Lebanese rice.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Green Beans Braised with Lamb?
Green beans braised low and slow with lamb chunks and cinnamon-scented tomato sauce until the beans have completely collapsed into the meat and absorbed everything the lamb had to offer. The mountain version with meat is fundamentally different from the coastal meatless oil-and-lemon version.
Where is Green Beans Braised with Lamb from?
Green Beans Braised with Lamb comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Green Beans Braised with Lamb vegetarian?
No — as written, Green Beans Braised with Lamb includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cinnamon in Green Beans Braised with Lamb?
The ground cinnamon called for here is part of the traditional recipe and gives Green Beans Braised with Lamb its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Green Beans Braised with Lamb?
In a Lebanese mains spread, Green Beans Braised with Lamb is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Green Beans Braised with Lamb ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.