Lamb and Green Bean Stew

This is a recipe inspired by Claudia Roden’s The Book of Jewish Food. The recipe itself is called Avas or Harricot Bean Stew. I used string/green beans instead which might not technically be a bean. I don’t have trouble eating these type of beans and they don’t seem to cause digestive distress. Asparugus or brussels sprouts might work too.

Ingredients

• 2 big spanish/yellow onions
• 2 lbs of lamb stew meat cut into 1/2″ cubes
• 3 tbsp coconut oil
• 3 tbsp tomato paste
• 2 tsp garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tbsp lemon juice
• 1 lb green beans
• 1 tbsp chopped fresh mint

Steps

1. Peel onions, chop into small pieces.
2. Chop up mint
3. Cut lamb into 1/2″ pieces and bag and refrigerate.
4. Clean green beans.
5. Add oil to large frying pan and fry onions.
6. Add lamb when onions are golden and clear, which usually takes about 3-5 minutes high heat.
7. Brown the lamb on on sides. 5-10 minutes on high heat
8. Lower temperature to simmer, add green beans and all spices.
9. Add enough water so that everything is covered, but not to the brim of the pan. The stew may boil and that would cause a mess.
10. Mix in tomato paste with all spices and mint.
11. Simmer for 3 hours occasionally stirring.
12. Serve.

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