| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Medieval |
Medieval, Arabian, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Green String Beans; trimmed |
|
|
;and cut into 2 inch lengths |
| 3 |
tb |
Olive oil |
| 1 |
lb |
Lamb, boneless stewing; cut |
|
|
;into 1 inch cubes |
| 1 |
c |
Onion; finely chopped |
| 6 |
md |
Tomato; fresh, ripe, peeled, |
|
|
;seeded and coarsely chopped |
|
|
;or 2 cups chopped, drained, |
|
|
;canned tomatoes |
| 1 |
ts |
Salt |
|
|
Black pepper; freshly ground |
| 1/2 |
ts |
Ground nutmeg; preferably |
|
|
;freshly ground |
| 1/2 |
ts |
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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