A traditional Lebanese dish that combines lamb, green beans, and a variety of flavorful ingredients. This recipe is perfect for those seeking a simple, innovative meal that is both delicious and shareable. Ideal for busy individuals, families, or anyone looking to enjoy a hearty meal. The dish can also be made vegetarian by omitting the lamb and adjusting the fats used.
1: Season the lamb and bake in the oven at 375°F for about three hours, or until tender in a sealed deep sheet pan.
2: Remove the lamb from the oven, peel if desired, and add green beans, ripe tomatoes, chopped onions, carrots, jalapeño, salt, pepper, vegeta, olive oil, and harissa.
3: Cook sealed for about one and a half hours, or until the veggies are tender.
4: In a sauté pan, cook the chopped garlic and cilantro until aromatic, about 3 to 5 minutes.
5: Once the green beans are fully cooked, shred the lamb meat, remove the bone, and add the garlic and cilantro mixture. Mix well.
6: In a medium saucepan, combine jasmine rice, water or chicken stock, butter, and seasoning. Bring to a boil.
7: Once boiling, reduce heat, cover, and let simmer for 7 to 10 minutes. When liquid is absorbed, turn off the heat and let sit for 10 minutes before fluffing with a fork.
