Add this green beans, lamb and rice to the list of our family favorites. We make this dish every 1-2 weeks. I usually use about 3 pounds of green beans and 1 – 2 pounds of ground lamb. A very important ingredient of many lebanese dishes is 7 spices. 7 Spices are made with a mix of the following spices: all spice, cinnamon, cloves, cumin, coriander, caraway and nutmeg. I buy this through our local grocer, Phoenicia. I’ve also purchased on Amazon.
Makes approximately 3 1/2 tablespoons of 7 spices
- 1T allspice,
- 1T cinnamon,
- 1t ground cloves,
- 1t cumin,
- 1t coriander,
- 1/2 t caraway
- 1/2 t nutmeg
How to make this awesome dish in 90 seconds!
Lebanese Green Beans, Ground Lamb and Rice
Makes approximately 6 servings
- 3 pounds of fresh green beans, snapped and ends removed
-  TB salt (for boiling green beans)
- Your choice of cooked white rice
-  TB extra virgin olive oil
-  chopped white onion
-  pound ground lamb
-  TB 7 spices
-  TB kosher salt
-  tsp ground pepper
- plain yogurt (optional) for garnish
Step 1: Rinse, drain, remove ends and snap the green beans. Prepare pot of water with 1 Tablespoon of salt. Add beans, bring to a boil and boil for 4-5 minutes. Prepare ice water bath. Drain cooked beans in colander. Submerge in ice bath. Drain and Pat dry.
Step 2: In a separate pot, cook the rice per directions on rice bag/box.
Step 3: Using a 2 1/2 – 3 inch deep skillet that has a fitted glass lid, cook the chopped onion and ground lamb at medium heat in the olive oil. Add the 7 spices, pepper and salt and mix well. Careful not to over cook the meat.
Step 4: fold in the green beans, cover and cook for an additional 20 minutes with lid on, stirring occasionally at medium low to medium heat.
Step 5: serve hot over a bed of rice. Add a dollop of plain yogurt when serving.