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Thursday, August 29, 2013

Loobie (Green Beans and Lamb in Tomato Sauce)







Loobie Louie, oh, no, baby! Loobie is mmmhmm, delicious from first bite to last. You may serve it over rice pilaf, or with stuffed eggplant or koosa, or just eat it alone. The lamb will be fall-off-the-bone tender, and the flavor will be one your mouth won't want to stop tasting.

1 lb fresh green beans
1 clove garlic, chopped
2 or three meaty lamb neck bones
3 tbsp olive oil
1 large can diced tomatoes
1 large can crushed tomatoes
1 diced onion
salt
Syrian pepper, or ground Jamaican allspice

Wash the green beans and snap off the stem end. Then snap them in half.

Put the olive oil in a pan on medium heat.

Salt the lamb bones on both sides. When oil is hot, add the lamb bones and brown on both sides.


Then add the onions and the chopped garlic.

Wait for onions to turn translucent, then add the green beans.

Add the diced tomatoes, the crushed tomatoes salt and pepper.


Stir all ingredients in the pan. Cover and cook on low heat for 2 hours, stirring occasionally.
I love mine over rice pilaf. You will fight over the lamb meat, so get yours first, and then take more when no one is looking.

3 comments:

  1. Green beans are so in season now. Made this dish the other day and used San Marzano tomatoes in a can and they were so much better than run of the mill canned tomatoes. A bit more expensive but worth it! I love the grassy taste of parsley so I sprinkled some on top as garnish. (They say every generation contributes to the evolution of family recipes in some small way)

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  2. Looks very similar to my mother's recipe except she adds cinnamon.

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