Lebanese Lubieh and Lamb Stew Recipe


2 lbs lean lamb, top round, cut in 2-inch cubes
1/4 cup ghee
1 1/2 cups onion, chopped
2 tablespoons garlic, mashed
2/3 cup fresh cilantro, chopped, divided
5 tomato, peeled, seeded and diced (or one large can diced tomatoes)
1 1/3 tablespoons salt, divided
3 cups green beans, cut in 1-inch pieces (fresh if possible)
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
basmati rice


Brown lamb cubes in ghee.To the same pot, add onion and sauté lightly.Add garlic and a dash of salt and stir.Add cilantro (reserve some for garnish) and sauté for 1 minute.Add green beans, cook for 5 minutes.Add the tomatoes and stir.Add water to cover ingredients and simmer covered until lamb is tender, approximately 20-25 minutes. (You may need to add more water throughout cooking process.)Once lamb is tender, add remaining spices.Serve on platter over basmati rice and garnish with remaining cilantro.

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