🍲 White beans with lamb (fasolia bil lahme)

Name: White beans with lamb (fasolia bil lahme)
Total time: 100 min
Yield: 4
Cuisine: Levant · Middle East
Ingredients: 500 g lamb shoulder, cubed; 400 g cooked white beans (or 200 g dried, soaked and boiled); 1 onion, chopped; 4 garlic cloves, crushed; 2 tbsp tomato paste and 2 grated tomatoes; 1 bunch coriander, chopped; 2 tbsp vegetable oil; 1 tsp seven spices or allspice, salt, pepper

Origin: Levant · Middle East

420kcal

per serving · 350 g

120kcal

per 100 g

28 gProtein8 g / 100 g

14 gFat4 g / 100 g

46 gCarbs13 g / 100 g

Fasolia bil lahme is a homely stew of white beans and tender lamb pieces cooked in a garlicky tomato broth and finished with chopped fresh coriander. The beans soak up the meaty, tangy sauce and the stew stays soft and brothy. It is usually served with white rice, as a classic family lunch.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto13 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

white beanslambtomatooniongarliccilantro

Recipe

4 servings100 min

Ingredients

500 g lamb shoulder, cubed
400 g cooked white beans (or 200 g dried, soaked and boiled)
1 onion, chopped
4 garlic cloves, crushed
2 tbsp tomato paste and 2 grated tomatoes
1 bunch coriander, chopped
2 tbsp vegetable oil
1 tsp seven spices or allspice, salt, pepper

Method

Brown the lamb in the oil, add the onion and cook until soft.
Add water to cover, skim, and simmer 50–60 minutes until the lamb is tender.
Stir in the tomato paste, grated tomatoes, spices and salt.
Add the beans and simmer 20 minutes until the broth thickens slightly.
Fry the garlic and coriander briefly in a little oil, stir into the stew and serve.

How to make it lighter

Trim visible fat from the lamb, or use lean leg meat.
Make it more beans and less meat — the stew stays filling.
Serve a smaller rice portion or have it with salad instead of rice.

History

White bean and meat stews are everyday home cooking across the Levant, Iraq and the Gulf, often served over rice. The dish has no single documented origin and is cooked in many family variations today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →