Persian Green Bean Stew With Lamb

1. 1

   Heat a large dutch oven over high heat and add 3 tablespoons of oil. Add lamb cubes in batches and brown on all sides. Transfer batches of browned lamb to a plate or bowl.

2. 2

   In the same dutch oven add more oil if necessary and then add the onions and cook until soft and lightly browned. When onions are just about done, add salt, pepper, cinnamon and tumeric. Stir for one minute until the onions are coated in the spices and it becomes fragrant, less than a minute.

3. 3

   Add browned lamb and accumulated juices to onion mixture along with 1 1/2 cups of water. Bring to a boil and then reduce the heat and let simmer for an hour and a half.

4. 4

   Meanwhile, wash, trim and cut the green beans into 2 inch pieces. You can cut them on the diagonal if you want to get fancy with it. Sautee green beans in a pan with olive oil and a pinch of salt for a couple minutes, just until they turn bright green and are warmed through.

5. 5

   After the lamb has cooked for one and a half hours, toss in the sauteed green beans, tomato paste, lime juice and chopped canned tomatoes and cook for another 45 minutes or until the lamb is very tender. Sometimes I let it go for an hour. Just be sure to stir it every once in a while to make sure the bottom of the pot isn't burning.

6. 6

   While the green beans and lamb are in the final stage of cooking, prepare rice. I like brown basmati for myself. Just follow package instructions.

7. 7

   When stew is done, taste it and adjust seasoning with more salt and pepper to your liking. Serve stew over rice.

* Per serving · 4 servings · Values may vary.