Lubia bil lahmeh! This same recipe works with any type of green beans. Ingredients: 2 kilo fresh beans, washed and cut into bite size pieces 1 kilo lamb shoulder, cut into small pieces, plus the bone. 1 can crushed tomatoe 4 tablespoons tomatoe paste 1 large onion, diced 6 cloves garlic, choped 2 bay leaves and 1 whole onion Salt, pepper, allspice, cinammon and cumin to taste Vegetable oil In a skillet, heat 3 tablespoons of oil. Add the onion and cook for 2 minutes. Add the garlic. Cook for 2 minutes. Do not let them brown. Add the washed, drained, chopped beans and cook for 10 minutes seasoning lightly. Set aside. In a pressure cooker, add 3 tablespoons of oil. Heat well. Season the meat and bones to taste. Add to the hot oil and brown on high heat on all sides. Add 5 cups of boiling water or less up to the max allowed in your pressure cooker. Bring to a boil and skim the resulting foam till cleared. Add the bay leaves and 1 whole onion. Cover and cook for 30 minutes or till very tender. Drain to get a clear stock. Remove and discard the bones. Add the stock, crushed tomatoe and tomatoe paste in a pot with the beans. Add spice and salt to taste if needed. Bring to a boil. Lower the heat and cook for 30 minutes or till beans are tender andcthe stock thickens. Dont add all the stock all at once. After it comes to a boil add as much as needed. Once cooked, allow it to rest for 15 minutes before serving next to white rice! Enjoy!
Posted on: Tue, 15 Jul 2014 09:59:31 +0000
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