A Syrian stew comprised of lamb and green beans, fasoulia's flavor comes from pomegranate molasses and Syrian pepper, two ingredients old-fashioned cooks make at home, but you can buy them in a Middle Eastern specialty store. The meat cooks first with lamb bones to give the stock some heft. Then green beans go into the pot and you keep cooking until the beans are very tender. You're not looking for bright green beans, but rather fully cooked beans with lots of meaty flavor. Serve this over rice pilaf (see recipe below).
|4||meaty lamb bones|
|1 1/2||pounds lamb stew meat|
|Salt and pepper, to taste|
|2||tablespoons vegetable oil|
|2||cloves garlic, crushed|
|1||small onion, diced|
|2 1/2||cups water|
|1||teaspoon Syrian pepper, or more to taste|
|1/2||can (4 ounces) tomato paste|
|Juice of 1/2 lemon|
|1||tablespoon pomegranate molasses|
|2||pounds fresh green beans, trimmed|
1. Sprinkle the lamb bones and meat with salt and pepper. In a stock pot, heat the vegetable oil over medium heat. Cook the bones, meat, garlic, and onion over medium heat, stirring often, for 8 minutes or until beginning to brown.
2. Add 1 cup of the water and cover the pan. Cook the meat for 30 minutes. Add water if the pan seems dry.
3. Meanwhile, in a bowl, mix the Syrian pepper, tomato paste, lemon juice, pomegranate molasses, remaining 1 1/2 cups water, salt, and pepper. Stir them into the meat mixture. Add the green beans. If there isn't enough liquid to come to the top of the beans, add more water. Bring to a boil, cover the pot, and simmer, stirring occasionally, over medium-low heat for 30 minutes or until the beans are tender. Discard lamb bones.