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.
- 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
- Peel onions, chop into small pieces.
- Chop up mint
- Cut lamb into 1/2″ pieces and bag and refrigerate.
- Clean green beans.
- Add oil to large frying pan and fry onions.
- Add lamb when onions are golden and clear, which usually takes about 3-5 minutes high heat.
- Brown the lamb on on sides. 5-10 minutes on high heat
- Lower temperature to simmer, add green beans and all spices.
- 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.
- Mix in tomato paste with all spices and mint.
- Simmer for 3 hours occasionally stirring.