Palestinian · intermediate
Palestinian Braised Lamb And Green Bean Stew With Caraway
A rich tomato braise featuring tender lamb pieces and fresh green beans infused with warm caraway, earthy allspice, and garlic.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a Dutch oven or large deep pot over medium-high heat.
- 02
Pat lamb cubes dry with paper towels, add to the pot, and brown evenly on all sides for 8 minutes.
- 03
Add sliced garlic, ground caraway, and ground allspice, stirring for 1 minute until fragrant.
- 04
Pour in crushed canned tomatoes and halal beef broth, scraping up brown bits from the bottom of the pot.
- 05
Bring stew to a boil, cover, reduce heat to low, and braise gently for 25 minutes.
- 06
Add trimmed green beans, re-cover, and simmer for an additional 15 minutes until beans and lamb are fork-tender; stir in lemon juice right before serving.
A LITTLE KITCHEN KNOW-HOW
Caraway Braising
Simmering lamb in tomato sauce seasoned with ground caraway to impart a distinctive, aromatic floral woodiness.
Notes from the kitchen
- Browning the lamb thoroughly at the beginning creates deep flavor foundations for the sauce.
- Fresh green beans added near the end stay bright and hold a pleasant bite.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
