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Lamb & Green
Bean Stew
1 pound of boneless lamb shoulder, cut into 1-inch cubes
All-purpose flour
Salt and pepper
2 tablespoons of margarine
1/4 teaspoon of ground allspice
2 medium onions, chopped
1 pound of green beans, trimmed and cut into bite-size pieces
2 cups of canned whole tomatoes, undrained
1 cup of water |
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Pat lamb dry. Dredge in flour, shaking off excess. Season with salt and
pepper. Melt the margarine in a heavy large saucepan stirring occasionally,
about 7 minutes. Add onions and cook until lamb is browned and onions are
softened, stirring mixture occasionally, about 7 minutes. If skillet appears too
dry, don't hesitate to add more margarine. Stir green beans into lamb and cook 2
minutes. Stir in tomatoes, water and allspice (or garlic), breaking up tomatoes
with spoon. Season with salt and pepper. Reduce heat and simmer until lamb is
tender, about 1 hour and 15 minutes. Serve with rice. Makes 2-4 servings. |
