Crafts and Life

2 lb fresh green beans, ends trimmed and cut into 2 inch lengths

1/2 cup clarified butter or unsalted butter

3/4 pound boneless leg of lamb or lamb shoulder, trimmed of any large pieces of fat and cut into 1/2 inch cubes

2 medium-size onions, chopped

3 ripe plum tomatoes, peeled, seeded, chopped, with their juices

1 cup water

1/2 teaspoon ground cinnamon

1/2 teaspoon Baharat

1/2 teaspoon freshly ground allspice berries

1/4 teaspoon freshly grated nutmeg

salt and freshly ground black pepper to taste

3 large garlic cloves, peeled

1 teaspoon salt

Bring a large pot of water to a furious boil and blanch the green beans for 3 to 4 minutes. Drain and place the green beans in ice cold water to stop the cooking. Drain and set aside.

In a large non-reactive casserole or skillet, melt the clarified butter over medium high heat. Brown the lamb on all sides, stirring, about eight minutes. Add the onions and cook until they turn yellow, about six minutes, stirring a few times. Add the green beans and cook for two minutes, then add the tomatoes with their juices, water, cinnamon, Baharat, allspice, and nutmeg. Season with salt and pepper and bring to a boil while stirring. Reduce the heat to low, cover, and simmer until the lamb and green beans are tender, 2 to 3 hours. Check occasionally for doneness.

In a mortar, mash the garlic together with the salt. Stir the garlic into the stew and serve.

Serves six – taken from real stew by Clifford a Wright

N.b. we used oil not butter, and instead of the lamb we used Quorn and only cooked it for half an hour