Lamb Stew with Green Beans

This stew is absolutely fantastic! The spices are a perfect blend with the tomato sauce. Use either fresh or frozen green beans. If you use frozen use the French style beans.


12 servings


3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch granulated (white) sugar
salt and pepper to taste


Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.

Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

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