This is a delicious recipe that I grew up on. You gotta try it!

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.

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  • Stir in tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.

Cook's Notes:

You can use a whole lamb shank in place of cubed meat, if you prefer.

I serve this dish over a pasta-rice mixture. Melt 2 teaspoons of butter in a small skillet and cook 1 cup fine egg noodles until toasted and golden brown. Combine the browned noodles in a saucepan with 1 cup long grain white rice and 2 cans of chicken broth. Cover and bring to a boil; reduce heat to low and simmer, covered, for 20 minutes. Let stand, covered, for 5 minutes. Toss with fork and serve.

Nutrition Facts

273 calories; protein 26.9g 54% DV; carbohydrates 25.1g 8% DV; fat 8.9g 14% DV; cholesterol 64.6mg 22% DV; sodium 615.8mg 25% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2002
What a great way to prepare lamb. Quick easy and delicious. I didn't have any tomato sauce so instead I substituted two 14.5 oz cans of Italian Style Stewed Tomatoes for the Tomato Sauce and Water and it turned out great. I served it with rice pilaf. Read More
(25)

Most helpful critical review

Rating: 3 stars
12/24/2002
Although I followed the recipe to the letter it just didn't taste as good as I thought it would. There were far too many beans and it was very watery. It was easy too make but tasted somewhat bland. My husband and I both decided this would not remain in the recipe box. Read More
(2)
26 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2002
What a great way to prepare lamb. Quick easy and delicious. I didn't have any tomato sauce so instead I substituted two 14.5 oz cans of Italian Style Stewed Tomatoes for the Tomato Sauce and Water and it turned out great. I served it with rice pilaf. Read More
(25)
Rating: 5 stars
05/05/2008
We wanted to give this one ten stars! I used 2 cans of tomatoes and a can of beef stock instead of water which gave it almost a stew consistency. I had mine over brown rice but hubby and son ladeled it into bowls with the Light Wheat Rolls from this site. Fresh mint (out of the yard since we had it) was the key. Thanks for sharing this one! Read More
(14)
Rating: 5 stars
12/13/2002
I used london broil instead of lamb and it was wonderful. It was served over rice and we tried it over egg noodles. Both were very tasty. Read More
(8)
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Rating: 5 stars
11/01/2005
This recipe is very easy to make and very delicious too! The only thing I would suggest is to adjust the amount of green beans to your own liking. Thanks for a new quick meal! Read More
(8)
Rating: 5 stars
12/16/2010
I needed a different idea for dinner - and used this one! I used my slow cooker - on high for the first 2 hours - then on low for another 3. Regarding the ingredients: I added 1 28-oz can crushed tomatoes 1/2 cup water and 1/3 cup ruby port. I added lots of dried mint Herbs de Provence and a little sugar. I did brown the onion and meat - and used about 2 cups of French cut frozen green beans - came out just fantastic - will use again and again!!! For us - this dish must be served with warm crusty bread!!! Melt in your mouth comfort food - great for our 12 degree night here! Read More
(7)
Rating: 5 stars
04/21/2009
We really liked this recipe. I read all the reviews and ended up using 2 cans of diced tomatoes (seasoned w/ garlic & basil)in place of the tomato sauce and 1 C. of beef stock in place of the water. Also I used frozen green beans because I had those on hand. It turned out delicious... kind of a "stoup" as Rachel Ray would say... a cross between a stew and a soup. I served this w/ couscous... very yummy! Next time I think I'd serve some Feta cheese on the side to sprinkle on top... oh and don't leave out the mint. It makes the dish (IMO):) Read More
(7)
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Rating: 5 stars
02/01/2010
So delicious! I followed other reviewer suggestions and made a few changes... more meat (2 lbs) fewer beans (1 lb) and use stewed tomatoes (2 cans replacing the tomato sauce and water). It was delicious served over quinoa and very healthy! Read More
(6)
Rating: 4 stars
09/20/2012
This dish was a favorite at my Lebanese grandmas. I would add 2 cans of tomato sauce, 3/4 T cinnamon. 1 t allspice, juice of 1/2 lemon. The dish is served over rice. With these changes, you will definetly taste the wonderful flavor of the lamb, and the amount of green beans will make sense. Read More
(6)
Rating: 4 stars
08/01/2004
My mother gave this 4 stars my father gave it 3 and I gave it 5 - so I'll settle on 4.:) I thought it was delicious but I used lamb stew meat that was on the bone and it wasn't nearly enough meat. Next time I'd search until I found boneless lamb stew meat. Very tasty dish!! Read More
(5)
Rating: 3 stars
12/24/2002
Although I followed the recipe to the letter it just didn't taste as good as I thought it would. There were far too many beans and it was very watery. It was easy too make but tasted somewhat bland. My husband and I both decided this would not remain in the recipe box. Read More
(2)