Lamb With Green Beans

Mtsvane Lobio Batknis Khortsit

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This dish could easily be classified under vegetables. Against expectation, the lamb plays second fiddle to the beans, the cubes of meat serving almost as garnish for an aromatic purée of beans and herbs. Even though it contains no fats, this version of lobio is rich and substantial.


  • 1 pound boneless shoulder or leg of lamb, cut into 1½-inch pieces
  • 2 onions, peeled and chopped


Place the lamb in a dutch oven, cover, and steam in its own juices over low heat for 10 to 15 minutes. Add the onions, salt, and pepper to taste and continue to cook, covered, until the onions are soft, about 15 minutes. Add the green beans, placing them in a separate layer on top of the meat and onions. Do not stir. Pour in the boiling water and simmer, covered, until the beans are soft. Depen