Green beans contain Vitamin B6, which can treat more than 100 health conditions. Organic lamb is an excellent source of high quality protein and iron. The unsaturated fat is common in the healthy "Mediterranean-type diet".
Serves 4
It can be prepared up to 3 days
in advance.
"Lebanese Tomatoes and Green Beans": http://veggiefernandezs.blogspot.com/2017/09/lebanese-tomatoes-and-green-beans.html
2 Tbs. (30 ml) olive oil
1 pound (455 g) organic lamb cut into cubes
1 Tbs. (15 ml) organic lemon juice
1 cup (200 g) diced organic onion
1/2 tsp. (100 g) each: black pepper and allspice*
1/4 tsp. (50 g) cinnamon
4 1/2 cups (960 ml) boiling water
1/2 cup (60 ml) organic tomato paste
cooked rice
1. Preheat pot of olive over medium-high heated.
2. Add the lamb cubes and fry until the moisture has evaporated and the meat is browned on all sides.
3. Stir in the lemon juice, onion and spices.
4. Add the boiling water and tomato paste, stir to dissolve the tomato paste.
5. Increased the heat to high. Once it boils, reduce to medium and simmer covered for about 75 minutes.
(a) If the mixture begins to stick, reduce the heat slightly.
6. Test the meat with a fork.
(a) If it breaks apart easily, then it is done.
(b) If it does not break apart, cook until tender.
7. Transfer the meat to the cooked green beans. Stir to combine.
8. Use the left over sauce from the meat to serve on the table.
9. Serve with the rice and (gluten-free) pita bead.
* If you not have allspice, use:
for 1 tsp. (5 g)
1/2 tsp. (2,25 g) each ground: cinnamon and cloves + pinch of ground nutmeg
