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.
4 people made this
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
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.
Season with salt, pepper, paprika and cinnamon. Stir in chopped tomatoes and garlic; simmer over low heat for 10 minutes.
Pour in enough water to cover the lamb; simmer over low heat for 30 minutes.
Add the green beans and chopped parsley; simmer for 20 minutes, or until the sauce reduces. Serve hot.