Lamb (or Beef) and Fordhook Lima Beans with Cilantro

Fassolia bi Lahm (fa-saul-lia bee lah-him)

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


For the Lamb (or Beef)

  • 1 recipe Fordhook Lima Beans with Cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean lamb from the leg, cut into 1-inch pieces
  • or: 1 pound lean beef (top round/London broil)
  • 1 large clove garlic
  • teaspoons salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup diced yellow onion (¼ inch)
  • ¼ teaspoon coarsely ground black pepper
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • 4 cups boiling water
  • ½ cup tomato paste
  • cup finely chopped cilantro; use green leafy parts and tender stems


    Prepare Ahead

    You can prepare it up to 2 days in advance. The flavors develop as it marinates in the refrigerator. Serve as directed.