Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Calorie, Reduced Carbs diet.

African

3 Tablespoons Oil

2 lbs boneless Lamb Shoulder, cut into 1 inch chunks

1 medium Onion, chopped

4 Cloves Garlic, minced

1 teaspoon Salt, to taste

1/4 teaspoon fresh ground Black Pepper

1 teaspoon ground Cumin

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Saffron or Turmeric

4 cups Water

1 1/2 lbs Green Beans, cut into 2 inch pieces

2 Tomatoes, diced or Tomatoes, sliced into rounds

1 medium Onion, sliced in rings

4 Tablespoons Parsley, chopped

1 teaspoon ground Cumin

Heat oil in a large saucepan or soup pot. Add the lamb, onion and garlic and sautee til lamb is browned. Add the salt, pepper, 1 teaspoon cumin, cayenne and saffron or turmeric and sautee a minute more. The original recipe calls for the sliced tomates to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step. Add water and tomatoes (if using here) and bring to a boil. Reduce heat, cover and simmer for about 45 minutes. Add the green beans and simmer for about 10 minutes more, until almost tender. Add the sliced onion, tomatoes (if using here), parsley and remaining 1 teaspoon cumin. Simmer for about 10 minutes more. Serve hot over couscous.

Preparation time: 20 minutes

Cooking time: 1 3/4 hours

Serves: 4-6

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