This is a simple and comforting stew that is great over steamed rice, and really easy to make. It makes quite a bit, so plan on feeding about 6 people, or having great leftovers.
(Adapted from “Alice’s Kitchen: Traditional Lebanese Cooking” by Linda Dalal Sawaya)
1 1/2 lb green beans, cut into 1″ pieces
1 lb lamb stew meat, in 1″ cubes
2 tbsp olive oil
2 onions, chopped
1 15 oz can whole tomatoes
1 8 oz can tomato sauce plus 1 can water
1/2 tsp salt
1/2 tsp black pepper
generous pinch cinnamon
generous pinch cayenne pepper
Heat olive oil in a Dutch oven over medium-high heat. Add lamb, and saute for about 5 minutes. Add onions, salt, pepper, cinnamon, and cayenne and continue cooking about 10 minutes, stirring occasionally.
Add green beans, tomatoes, tomato sauce, and water. Partially cover, turn heat to medium-low, and simmer, stirring occasionally for about 45 minutes.