Slow-Simmered Lamb and Green Bean Stew with Ghee

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb cubes and green beans cooked slowly in fragrant spices and ghee create a hearty Syrian-inspired stew. This middle eastern-inspired lamb ready in about 85 minutes pairs ghee, (500 g) lamb cubes, (2 kg), trimmed and cleaned green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (13 ratings) Prep: 20 min Cook: 65 min Serves 6 Middle Eastern cuisine 370 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 1/4 cup ghee in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 1 lb lamb cubes and brown on all sides for about 6-8 minutes, stirring occasionally until nicely caramelized.
  2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot with the lamb. Sauté for 5 minutes until the onion softens and becomes translucent, releasing a fragrant aroma.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes until the spices bloom and the tomato paste darkens slightly.
  4. Step 4: Pour in 3 cups water, scraping the bottom of the pot to loosen any browned bits. Bring to a gentle simmer, cover, and cook for 45 minutes to allow the lamb to tenderize.
  5. Step 5: Add 4 lbs trimmed and cleaned green beans to the pot. Stir to combine, cover, and simmer for another 20 minutes until the green beans are tender but still vibrant.
  6. Step 6: Adjust seasoning with additional salt and pepper if needed. Stir in 1/4 cup chopped fresh parsley just before serving to add brightness to the stew.

Frequently asked questions

How long does Slow-Simmered Lamb and Green Bean Stew with Ghee take to make?

Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Lamb and Green Bean Stew with Ghee?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ghee from drying out.

Can I substitute ingredients in Slow-Simmered Lamb and Green Bean Stew with Ghee?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Lamb and Green Bean Stew with Ghee for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Lamb and Green Bean Stew with Ghee?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes