Fasolia bi Lahme: Lebanese Green Bean and Lamb Stew

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb chunks in a single layer (work in batches if needed) and brown on all sides, about 5 to 7 minutes. Remove the lamb with a slotted spoon and set aside.

In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add the crushed tomatoes, water or broth, seven spices, cumin, salt, and pepper. Bring to a simmer.

Return the browned lamb to the pot along with any accumulated juices. Cover and let it simmer gently for 30 minutes.

Add the trimmed green beans to the pot. If they are not fully submerged, add a splash of water or broth. Simmer uncovered for 30-40 minutes, or until the beans are tender and the lamb is fork-tender. Stir occasionally.

In a small bowl, stir the tahini and lemon juice until smooth. Shortly before serving, remove a ladle of hot broth and whisk it into the tahini mixture to temper it, then pour it into the stew. Stir gently and let it warm through for a couple of minutes. Taste and adjust seasoning.