Lebanese Green Bean Stew with Lamb
Lubee ah laham – comfort food for Lebanese families. 
INGREDIENTS:
1 lb frozen green beans (are fresh, stringed green beans)1 lb lamb, cubed and include bones
1 ½ cups onions, chopped
½ cup ghee or substitute with butter and oil
1 ½ cup t sea salt
½ t mixed spices (I prefer equal parts of cinnamon, nutmeg, ginger and cloves)
1 14.5 oz can crushed tomatoes
2-3 cloves garlic cloves, crushed
1 t coriander
Chicken stock as needed
INSTRUCTIONS:
1. Heat butter and olive oil in deep frying pan over medium-high heat. Lightly brown lamb meat w/bones and onions. Cook until lamb begins to brown and onion begins to turn translucent.2. Stir in green beans and fry for a few minutes.
3. Add salt, pepper and mixed spices and then blend in crushed tomatoes. Bring to a boil, cover and simmer slowly until meat to falloff the bone tender. Approx. 1 ½ - 2 hours.
4. In a separate sauce pan, sauté garlic with a pitch of salt and coriander in butter and oil until the garlic smells sweet. Blend into simmering stew.
Serve with ruz bil shareeyah. (rice pilaf)
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