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Name: Lubya Khadra Billahma (Lamb with Green String Beans)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 c Onion finely chopped; ;canned tomatoes; 1/2 ts Ground nutmeg; preferably; 1/2 ts Ground allspice; ;seeded and coarsely chopped; ;into 1 inch cubes; 1 lb Lamb, boneless stewing; cut; 1 ts Salt; Black pepper; freshly ground; 6 md Tomato; fresh, ripe, peeled,; 3 tb olive oil; 2 lb Green String Beans; trimmed; ;and cut into 2 inch lengths; ;freshly ground; ;or 2 cups chopped, drained,

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INGREDIENTS

1 c Onion ; finely chopped
;canned tomatoes
1/2 ts Ground nutmeg; preferably
1/2 ts Ground allspice
;seeded and coarsely chopped
;into 1 inch cubes
1 lb Lamb, boneless stewing; cut
1 ts Salt
Black pepper; freshly ground
6 md Tomato; fresh, ripe, peeled,
3 tb olive oil
2 lb Green String Beans; trimmed
;and cut into 2 inch lengths
;freshly ground
;or 2 cups chopped, drained,

Servings

INSTRUCTIONS

Spread the beans evenly in the bottom of a heavy 4 to 6 quart casserole, and set aside. In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the lamb and brown it, turning the pieces frequently with a spoon and regulating the heat so they color deeply and evenly without burning. As they brown, transfer the pieces of lamb to the casserole, placing them on top of the beans. Pour off all but a thin film of fat from the skillet, and in it cook the onions over moderate heat for 5 minutes, or until they are soft and transparent but not brown. Spread the onions over the lamb and cover them with the tomatoes. Sprinkle the top with salt, a few grindings of the pepper, the nutmeg and allspice. Place the casserole over low heat, cover tightly, and simmer without stirring for 1 hour, or until the beans and meat are tender. Serve at once from the casserole, accompanied, if you like, by steamed or boiled rice. 34 of 116 Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS On 01-14-95 (1259)

NOTES

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Lubya Khadra Billahma (Lamb with Green String Beans)

1 c Onion finely chopped
 ;canned tomatoes
1/2 ts Ground nutmeg; preferably
1/2 ts Ground allspice
 ;seeded and coarsely chopped
 ;into 1 inch cubes
1 lb Lamb, boneless stewing; cut
1 ts Salt
 Black pepper; freshly ground
6 md Tomato; fresh, ripe, peeled,
3 tb olive oil
2 lb Green String Beans; trimmed
 ;and cut into 2 inch lengths
 ;freshly ground
 ;or 2 cups chopped, drained,

Spread the beans evenly in the bottom of a heavy 4 to 6 quart casserole,  and set aside.  In a heavy 10 to 12 inch skillet, heat the oil over  moderate heat until a light haze forms above it.  Add the lamb and brown  it, turning the pieces frequently with a spoon and regulating the heat so  they color deeply and evenly without burning. As they brown, transfer the  pieces of lamb to the casserole, placing them on top of the beans.    Pour off all but a thin film of fat from the skillet, and in it cook the  onions over moderate heat for 5 minutes, or until they are soft and  transparent but not brown.  Spread the onions over the lamb and cover them  with the tomatoes.  Sprinkle the top with salt, a few grindings of the  pepper, the nutmeg and allspice.  Place the casserole over low heat, cover  tightly, and simmer without stirring for 1 hour, or until the beans and  meat are tender.  Serve at once from the casserole, accompanied, if you  like, by steamed or boiled rice.    34 of 116    Source: Time Life Series: Middle Eastern Cooking  "circa 69"    MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS On 01-14-95  (1259)

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Nutrition

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Serving Size: 1 Serving (424g)
Recipe Makes: 4 Servings

Calories: 59
Calories from Fat: 24 (41%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 4.1mg		0 %
Potassium 138.2mg		4 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 6.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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