Lamb with Green Beans

Summary

Ingredients

• 1 kg beans, green, cleaned, any threads removed + cut into 5 cm long pieces
• 3 tablespoon oil (olive oil)
• 500 g lamb for braisin (shoulder neck), boneless, cut into 3 cm thick cubes
• 150 g onion (s), finely chopped
• 750 g tomato (s), fresh, ripe, peeled, pitted + rouhly chopped; alternatively, 2 cups chopped, drained tomatoes
• 1 teaspoon salt
• Pepper, freshly ground black
• 0.5 teaspoon ½ nutmeg, freshly grated
• 0.5 teaspoon ½ allspice

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Instructions

1. Spread the beans evenly on the bottom of a heavy 4 to 6 liter saucepan and set aside. Heat the oil in a heavy pan about 25 to 30 cm in diameter over medium heat until it smokes lightly. Add the lamb and fry vigorously on all sides, turning it frequently with a spoon, and regulate the temperature so that it browns evenly without burning. Spread the fried cubes over the beans in the saucepan. Drain the oil except for a thin layer and fry the onions in it over medium heat for 5 minutes until they are soft and translucent but not yet brown. Spread the onions over the meat and cover with the tomatoes. Sprinkle the surface with salt, a few pinches of pepper, nutmeg and allspice. Cover the saucepan tightly and leave it undisturbed for 1 hour on low heat until the beans and meat are tender. Serve immediately from the casserole and add steamed or boiled rice as desired.