A homey, tomato-based stew with lamb and green beans, slow-cooked to bring out deep Mediterranean flavors.
Ingredients:
1 tablespoon olive oil
1 1/2 pounds lamb stew meat
1 large onion, chopped
2 pounds fresh green beans, washed and trimmed
1 (15 ounce) can tomato sauce
1 cup water
salt and pepper to taste
2 teaspoons chopped fresh mint
leaves
Directions:
Heat oil in a large skillet over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
Stir in tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.
