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1
Brown meat in a large frying pan with some olive oil from the bottle.
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2
Add season salt if desired or use regular salt and pepper.
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3
Make sure all pieces of meat have been browned.
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4
Set aside.
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5
In a stew pan, over medium heat, add the olive oil and the tomato paste.
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6
Fry the tomato paste about 5-8 minutes.
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7
If it seems dry, add more oil in small amounts.
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8
It should be chunky in the oil, not runny like soup.
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9
Stir constantly!
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10
This will burn very easily.
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11
Turn down the heat, add 2 cups of water.
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12
Stand back, it may spit at you!
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13
Continue to add the water in 2-cup increments.
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14
Add the boullion cubes.
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15
Stir around and scrape the bottom of the pan to make sure all tomato paste is mixed in the water.
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16
Add the lima beans and the meat.
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17
Bring to a boil (should take about 5 minutes) then reduce to a simmer.
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18
Add salt and pepper to taste.
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19
Depending on the quality of the meat, it may take 2-4 hours for the meat to become tender.
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20
Add more water if too much boils out or it is too salty.
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21
Serve with Middle Eastern rice.
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22
This can be prepared in a stainless steel or non-stick pan.
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23
I prefer non-stick.
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24
Additionally, it may be transferred to a crock pot to simmer all day.
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25
Never leave food cooking on the stove unattended!
