Middle Eastern Fasolia: Lamb and Bean Stew Recipe

Lebanese-influenced fasolia lamb and butter bean stew with fresh coriander.

Middle Eastern Fasolia: Lamb and Bean Stew Recipe

This easy fasolia recipe is based on a Lebanese version of a dish popular across swathes of the Middle East and into Greece. I like to use diced lamb and butter beans cooked in a tomato sauce.

Course Main Course

Cuisine Anglo Lebanese

Keyword butter bean stew, fasolia, lamb and bean stew, lamb stew middle eastern

Prep Time 5

Cook Time 1 50

Total Time 1 55

Servings Servings

Calories 800kcal

Author Brian Jones

Ingredients

300 g Diced Lamb Leg or Shoulder 11oz
500 ml Lamb Stock 2 cups
1 Medium Onion 150g
6 Garlic Cloves
1 Large Bunch Coriander 75g
2 tablespoon Olive Oil
2 teaspoon Baharat Spice Blend
1 tablespoon Tomato Puree
400 g Tin White Beans, 14oz (I prefer butter beans)
500 g Tomato Passata 2 Cups

Instructions

Pour the lamb stock into a 20cm or 8" saucepan with a lid. Cut the lamb into a 1-1.5cm (½") dice and add it to the stock, then bring it to a boil, reduce the heat to very low, add a lid and simmer 45 minutes.
Cut the onion into a 5-6mm (¼") dice.
Peel and chop the garlic cloves as finely as you can.
Chop the stems from the coriander as finely as you can and then roughly chop the leaves, keeping the two separate.
Once the lamb has been cooking in the stock for 45 minutes, strain it all into a bowl, wipe out the pan and return it to a medium heat.
Add the olive oil, diced onions, chopped coriander stems and garlic to the olive oil and cook for 5 minutes to soften the onions. If they start to colour, reduce the heat a little.
Add the baharat spice mix and tomato puree and cook for a further minute.
Add the lamb to the pan and give everything a stir.
Pour in the tomato passata and the drained beans, stir, then ladle in as much lamb stock as needed to produce a nice stew or soup of the desired thickness. This is absolutely up to you.
Have a taste and as much salt as necessary; this will depend on both your stock and how much of it you added.
Add a lid, reduce the heat to low and allow to simmer for another 45 minutes.
Finish with the chopped coriander leaves and serve.

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