Fasolia Khadra Bean Stew
Fresh green beans and bone-in lamb simmered with tomato paste and garlic.
Preparation: 15 min · Cooking: 1 hr · Total: 1 hr 20 min · 2 servings
Ingredients
- Small onion, chopped — 1
- Garlic cloves, minced — 4
- Salt, to taste
- 360 ml Initial hot stew water
- 200 g Fresh green beans, trimmed and chopped
- 200 g Raw bone-in lamb stew pieces, weight includes bone
- 2.5 tbsp Tomato paste
- 1 tbsp Ghee
- Black pepper, to taste
- Conditional boiling water, if needed (optional) — Separate from the measured initial liquid; add small measured amounts only if drying before fully cooked.
Instructions
Measure this recipe and prepare safely
For the base 2 servings of Fasolia Khadra Bean Stew, measure the ingredient list before starting. Cup = 240 ml, tbsp = 15 ml and tsp = 5 ml. Keep raw foods separate from ready-to-eat food and refrigerate perishables until needed.
Prepare beans and lamb separately
Trim and chop 200 g washed green beans. Keep 200 g raw bone-in lamb chilled separately until cooking. Its weight includes bone; this is not canned white-bean stew.
Heat the ghee
Melt the measured 1 tbsp ghee over medium heat in a fitting pot. Add the chopped small onion and lamb.
Brown without pausing the cooking
Brown the lamb on all sides, checking from about 6 minutes. Continue directly into the simmering process; never refrigerate partly browned lamb for completion later.
Brown without pausing the cooking: 360 seconds
Soften the garlic briefly
Stir the 4 minced garlic cloves into the hot mixture over medium heat, checking around 1 minute without burning.
Soften the garlic briefly: 60 seconds
Coat the green beans
Add the green beans and stir over medium heat from about 3 minutes until evenly coated in the aromatic base.
Coat the green beans: 180 seconds
Measure the tomato liquid
Dissolve 2.5 tbsp tomato paste in 360 ml initial hot water. Half uses 1.25 tbsp + 180 ml; fourfold 10 tbsp + 1440 ml.
Bring the stew to a boil
Pour the tomato liquid over the lamb and beans. Season with salt and black pepper and bring to a boil, then lower to a gentle simmer with the normal lid.
Check tenderness and liquid
Begin checks around 45 minutes. Continue if lamb is not tender or green beans are firm, adding small measured boiling-water top-ups only if drying. Tenderness and marrow rendering are not guaranteed by a clock.
Check tenderness and liquid: 2700 seconds
Check meat away from bone
Check thick lamb pieces away from bone. A selected 74°C household target can be used here; whole-lamb guidance lists 63°C plus 3 minutes rest, distinct from ground meat. Continue until the stew texture is tender. Serve without unlisted saffron rice.
Portion and store safely
Refrigerate promptly in shallow portions, aiming within 1 hour, at 4°C or colder. Use within 24 hours. Do not leave a deep pot to cool on the counter. This selected household limit is not a validated shelf life.
Tips
- Ingredient quantities scale exactly; instruction quantities describe the base 2-serving batch. Use equivalent vessels or manageable batches. Times remind you to check, not to ignore doneness.
Common mistakes
- Do not add ingredients from the previous scaffold or treat initial water, discarded process water and optional top-ups as one fixed consumed total.
Substitutions
- Only alternatives explicitly named in the ingredient list are included in this master.
Storage
Refrigerate promptly in shallow portions, aiming within 1 hour, at 4°C or colder. Use within 24 hours. Do not leave a deep pot to cool on the counter. This selected household limit is not a validated shelf life.
Reheating
Reheat appropriate leftovers at most once to 74°C throughout, then serve immediately. Rice must be cooled promptly and kept no longer than 24 hours; reheating does not rescue mishandled food.
About this recipe
Fasolia Khadra Bean Stew is presented here as an owner-supplied Iraqi household version. Specific ancient origins or universal regional claims have not been independently verified.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.