Excerpted from A Taste of Lebanon by Mary Salloum
1 pound lamb stew meat, cut into 1/2 inch pieces
5 tbsp vegetable oil (I use grape seed oil)
1 large onion, chopped fine
2 lbs green beans, fresh or frozen (do not use canned), cut into 2 inch pieces if you use fresh
1/2 cup tomato paste
1 1/2 tsp sea salt
1/4 tsp pepper
1/4 tsp cinnamon
- In saucepan (one with a lid), saute meat in oil until meat is browned. Add onions and cook until they are softened (about 5 minutes).
- Add beans, stir until ingredients are mixed. Add water to cover. Cover with lid and cook until beans are tender, 40 - 50 minutes.
- Add tomato paste, salt, pepper, and cinnamon. Cook and additional 10 - 15 minutes.
- Serve with rice or potatoes.