Friday, September 30, 2016

Cookbook Countdown: Lamb with Green String Beans

One last dinner from Time-Life Foods of the World: Middle Eastern Cooking. Tonight we had Lubya Khadra Billahm—Lamb with Green String Beans (p33) from the Arab States.

The recipe states that the whole recipe serves 4. I made a half recipe to serve 2. A half recipe, that meant one pound of green beans. That's a GInormous amount of green beans for two people! (Of course, green string beans are not to be found in this area of France, if at all, so I used haricots verts.)

This is another easy-to-make recipe, some assembly and then the whole thing cooks on low for an hour or more till you're ready to eat. The green beans are cut into 2" lengths and piled in the bottom of a heavy casserole. One-inch cubes of lamb are browned and put on top of the beans. The stack is topped with a bunch of peeled, seeded, and chopped tomatoes. This is topped with salt, freshly ground black pepper, freshly grated nutmeg, and ground allspice. Plop the top on and cook over low heat for an hour, or until the beans and lamb are tender. When I took the lid off, the spices were still on top where I left them, so I had to stir it all together a bit before serving over rice.


I really have enjoyed cooking from this book. I have several new salads (radish, spinach and yogurt, and cabbage) that will get added to the household regulars. It was really a stroke of luck to have planned this book in my Foods of the World project for (late) summer months when veggies like tomatoes and eggplants are at their best. (Unlike the last one, Viennese Empire, which is full of appetizing cold-weather food.)

Stop by Cookbook Countdown to see what other folks are making from their September cookbook. And if you've got books on your shelf wanting to be used, why don't you choose one and join in?

2 comments:

  1. This is an interesting way to cook a lamb dish with beans! Sounds very flavourful with the spices and looks delicious.
    Thank you for sharing all the wonderful dishes you've cooked this month. Looking forward to the book you are using in October!

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  2. I would never have thought to cook lamb with the beans. Nice!

    ReplyDelete