| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Arab |
Arabian, Lamb, Meats, Medieval |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Green String Beans, trimmed |
|
|
and cut into 2 inch lengths |
| 3 |
T |
Olive oil |
| 1 |
lb |
Lamb, boneless stewing cut |
|
|
into 1 inch cubes |
| 1 |
c |
Onion, finely chopped |
| 6 |
|
Tomato, fresh ripe peeled |
|
|
seeded and coarsely chopped |
|
|
or 2 cups chopped drained |
|
|
canned tomatoes |
| 1 |
t |
Salt |
|
|
Black pepper, freshly ground |
| 1/2 |
t |
Ground nutmeg, preferably |
|
|
freshly ground |
| 1/2 |
t |
Ground allspice |
INSTRUCTIONS
Spread the beans evenly in the bottom of a heavy 4 to 6 quart
casserole, and set aside. In a heavy 10 to 12 inch skillet, heat the
oil over moderate heat until a light haze forms above it. Add the
lamb and brown it, turning the pieces frequently with a spoon and
regulating the heat so they color deeply and evenly without burning.
As they brown, transfer the pieces of lamb to the casserole, placing
them on top of the beans. Pour off all but a thin film of fat from the
skillet, and in it cook the onions over moderate heat for 5 minutes,
or until they are soft and transparent but not brown. Spread the
onions over the lamb and cover them with the tomatoes. Sprinkle the
top with salt, a few grindings of the pepper, the nutmeg and allspice.
Place the casserole over low heat, cover tightly, and simmer without
stirring for 1 hour, or until the beans and meat are tender. Serve at
once from the casserole, accompanied, if you like, by steamed or
boiled rice. 34 of 116 Source: Time Life Series: Middle Eastern
Cooking "circa '69" MMed by: earl.cravens@salata.com Submitted By
EARL CRAVENS On 01-14-95 (1259)
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