INGREDIENTS

INSTRUCTIONS

In a bowl marinate lamb slices with a quarter of the olive oil, the
cummin and the hot chilli paste.  Heat half the remaining oil in a wok
and stir-fry beans and garlic for  Add 2 tbsp water, cover and cook,
stirring occasionally, until beans  are tender. Add tomato and cook for
about 1 minute.  Season with salt and pepper and transfer vegetables to
a dish. Keep  dish warm.  Heat remaining oil in wok and stir-fry lamb
for a few minutes. Stir in  tahini, season with salt and pepper and
serve over vegetables.  Converted by MC_Buster.  Per serving: 131
Calories (kcal); 11g Total Fat; (71% calories from  fat); 2g Protein;
8g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;  0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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