Turkish Lamb Stew

• 3 - 3 1/2 lbs boneless lamb stew meat, cut into 1-inch cubes
• 2 medium onions, coarsely chopped (about 2 cups)
• 1 -2 carrot, sliced (1 cup)
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes, drained
• 1 cup canned beef broth
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (9 ounce) package frozen green beans, thawed and drained
• 1 cup uncooked long-grain rice or 1 cup uncooked whole grain rice

1. In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender.

lamb stew meat, onions, carrot, garlic, tomatoes, beef broth, ground cinnamon, salt, pepper, green beans, longgrain rice

Taken from www.food.com/recipe/turkish-lamb-stew-426495 (may not work)