Description Edit

This recipe is for 8 serves.

Ingredients Edit

  • 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 Edit

  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.
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