Recipe by: Reem Harrouk 

Serves 4-6 

1kg Diced lamb shoulder 
1kg Green flat beans 
1 Large onion, diced fine 
2 Garlic cloves, crushed 
1 Tablespoon Tomato Paste (optional, Reem prefers capsicum paste)
1 Tablespoon 7 spices 
2L water 

In a large pot, on a high heat, add in a drizzle of olive oil and add in lamb. Season with salt and pepper and cook until meat has browned, and liquid from meat has absorbed. 
Add in diced onion, garlic and tomato paste and continue cooking for a few minutes. 
Add in beans, 7 spices and water and bring to a simmer. Reduce heat down to low and place lid on.
Leave to cook for 2- 3 hours or until meat is soft and breaks apart easily. 

Serve with rice and yoghurt and enjoy! 

What Reem has to say about the dish: 
Tomato or capsicum paste is optional. You can leave it out or add it. Some will add in capsicum paste instead of tomato paste or vice versa. Some times I make it with no paste so its a clear broth, and other times I add the paste so the sauce is red. There is really no right or wrong way to make it. As long as the meat is soft, and the beans are soft,  it's a comforting dish that everyone enjoys!

Make your own 7 spice: 
½ cup ground black pepper, ½ cup ground cumin, ½ cup paprika, ¼ cup ground coriander, ¼ cup ground cloves, 4 teaspoons ground nutmeg, 4 teaspoons ground cinnamon, 2 teaspoons ground cardamom.




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