Lubya Khadra Billahma

Description
This recipe is for 8 serves.

Ingredients

 * 2	lb	Green String Beans, trimmed and cut into 2 inch lengths
 * 3	tbl	Olive Oil
 * 1	lb	Lamb, boneless stewing, cut into 1 inch cubes
 * 1	cup	Onion, finely chopped
 * 6	med	Tomato, fresh, ripe, peeled, seeded and coarsely chopped or 2 cups chopped, drained, canned tomatoes
 * 1	tsp	Salt
 * Black Pepper, freshly ground
 * 1/2	tsp	Ground nutmeg, preferably freshly ground
 * 1/2	tsp	Ground allspice

Directions

 * 1) Spread the beans evenly in the bottom of a heavy 4 to 6 quart casserole, and set aside.
 * 2) In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
 * 3) Add the lamb and brown it, turning the pieces frequently with a spoon and regulating the heat so they color deeply and evenly without burning. #As they brown, transfer the pieces of lamb to the casserole, placing them on top of the beans.
 * 4) Pour off all but a thin film of fat from the skillet, and in it cook the onions over moderate heat for 5 minutes, or until they are soft and transparent but not brown.
 * 5) Spread the onions over the lamb and cover them with the tomatoes.
 * 6) Sprinkle the top with salt, a few grindings of the pepper, the nutmeg and allspice.
 * 7) Place the casserole over low heat, cover tightly, and simmer without stirring for 1 hour, or until the beans and meat are tender.
 * 8) Serve at once from the casserole, accompanied, if you like, by steamed or boiled rice.