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bean stew on rice
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5 from 5 votes

Assyrian Bean Stew with Lamb (Masheh)

Assyrian Bean Stew with Lamb, called "Masheh" in Assyrian. It's usually served over white rice, or eaten with bread. 
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 6 serving
Calories: 465kcal


  • 1 lb. lamb or beef (cut into 2"-3" chunks)
  • 1 16 oz. bag great northern beans
  • 2 tablespoons vegetable oil
  • 1 medium onion (diced)
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne pepper (or more if you can handle it)
  • 1 6 oz. tomato paste
  • 2 teaspoons salt
  • 3 cloves garlic (sliced)


Instant pot/Pressure Cooker Instructions

  • Wash and pick over the beans, getting rid of any foreign matter. Add the beans to a large bowl and cover with cold water.
  • Add oil to the Instant pot or pressure cooker bowl and select "saute." Add meat and brown on all sides.
  • Add diced onion and garlic and saute for a few minutes longer. Then mix in the paprika.
  • Drain the beans and add them to the pot. Stir the tomato paste in two cups of hot water to dissolve, then mix in the salt and cayenne pepper.
  • Pour the tomato sauce over the beans along with 6 additional cups of water. Stir to combine. Cover with the lid and set the vent to "seal."
  • Select "high pressure" and set the timer to 60 minutes. When the time is up, choose "quick release." Stir the meat stew before serving.
  • Stovetop directions are in the body of the blog post above.


Serving: 1bowl | Calories: 465kcal | Carbohydrates: 56g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 842mg | Fiber: 17g | Sugar: 6g