Algerian lamb and green bean stew

Algerian lamb and green bean stew

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About this recipe: This lamb stew is known as 'Loubia khadra bel ham' in Algeria and Morocco. It's made with tender cubes of lamb, green beans, tomatoes and parsley. It's simply served with lots of bread for mopping up the spicy sauce.


Serves: 6 

  • 2 tablespoons olive oil
  • 750g lamb meat, cubed
  • 1 large onion, thinly sliced
  • salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 500ml water, or as needed
  • 3 ripe tomatoes, chopped
  • 3 cloves garlic, minced
  • 500g green beans, trimmed
  • 1 small bunch fresh parsley, chopped

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Heat oil in a large pot; add cubed lamb and cook until browned on all sides. Add onion and cook for one or 2 minutes to soften.
  2. Season with salt, pepper, paprika and cinnamon. Stir in chopped tomatoes and garlic; simmer over low heat for 10 minutes.
  3. Pour in enough water to cover the lamb; simmer over low heat for 30 minutes.
  4. Add the green beans and chopped parsley; simmer for 20 minutes, or until the sauce reduces. Serve hot.

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