Fasoolya (Green Bean Stew)

• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Allspice
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1 whole Onion
• 5 cloves Garlic
• 2 Tablespoons Olive Oil
• 1 pound Lamb Stew Meat
• 1 pound Fresh Green Beans
• 2 cans (14.5 Oz. Can) Petite Diced Tomatoes

1. Combine salt, pepper, allspice, cinnamon and nutmeg in a small bowl and stir together.
2. Dice the onion and mince the garlic; set aside.
3. Heat olive oil in a large stock pot on high heat.
4. When oil is up to temperature, put in the lamb and sprinkle with the spices.
5. Stir to cover the lamb in the spices and cook until meat is starting to brown, then add the green beans, onion and garlic.
6. Once onions are soft, add in the diced tomatoes and stir well.
7. Bring the mixture to a boil, lower the heat, cover and let simmer for 3-5 hours, stirring occasionally.
8. The cooking time depends on the green beans and how fast they cook.
9. You want them to be soft and cooked through and the lamb tender.
10. Serve over basmati rice.
11. Enjoy!

salt, black pepper, allspice, cinnamon, nutmeg, onion, garlic, olive oil, green beans, tomatoes

Taken from tastykitchen.com/recipes/main-courses/fasoolya-green-bean-stew/ (may not work)