Lobia with meat — one of the tastiest stews and easy to make

400 g lamb or beef for stewing, cut into pieces

Seasonings for boiling the meat

1 kg fresh green beans (lobia)

1/2 cup water

1/4 cup oil

1 small onion, finely chopped

5 garlic cloves, halved

1/2 tsp ground cinnamon

1/2 tsp allspice (sweet spice)

500 g tomatoes, chopped

2 tbsp tomato paste

3 cups meat broth (from boiling the meat)

1 tsp salt, or to taste

Boil the meat with the seasonings.
Wash and trim the green beans, put them in a pot over the heat with 1/2 cup water and 1 tablespoon oil, stir and cover the pot.
Let them wilt for about 15 minutes, stirring occasionally.
In another pot, heat 1/4 cup oil with the chopped onion and garlic cloves and sauté until softened.
Drain the meat from the broth and add it to the onion and garlic sauté. Add the spices and stir until the meat changes color and browns slightly.
Add the green beans and stir.
In a separate pot, combine the chopped tomatoes, tomato paste, and 3 cups of the meat broth and bring to a boil.
Puree them with a blender or food processor until smooth, then add the tomato mixture to the pot with the green beans and meat. Adjust the salt, stir, and cover the pot.
Simmer for an additional 30 minutes over low heat, or until the lobia stew with meat is fully cooked.
Serve with rice pilaf with vermicelli.

How to make lobia stew with meat — from a friend and our site chef

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How to Make Lobia Stew with Meat

Prep checklist