Recipe - Lubya Khadra Billahma (Lamb With Green String Beans)

2 pound Green String Beans; trimmed
;and cut into 2 inch lengths
3 tablespoon Olive oil
1 pound Lamb, boneless stewing; cut
;into 1 inch cubes
1 cup Onion; finely chopped
6 md Tomato; fresh, ripe, peeled,
;seeded and coarsely chopped
;or 2 cups chopped, drained,
;canned tomatoes
1 teaspoon Salt
Black pepper; freshly ground
One half teaspoon Ground nutmeg; preferably
;freshly ground
One half teaspoon Ground allspice

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.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS On 011495
(1259)