Ingredients:
2 -4 shoulder lamb chops, boned,excess fat discarded,and cut in small pieces,bones reserved
2 -3 tablespoons extra virgin olive oil
2 lbs green beans, washed,strings removed,broken in two
2 large tomatoes, peeled if desired,and chopped
1 large onions, chopped
2 cloves garlic, chopped
1/4 teaspoon fresh ground black pepper, more to taste,you will brobably want more
1 tablespoon salt
1/2 teaspoon ground allspice
4 -6 cups hot water
Directions:
Brown lamb and bones in hot oil in skillet.
Add onions and saute until lightly browned.
Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
Taste broth, and add more salt and pepper if needed.
Continue cooking until beans are done.
Uncover, and let liquid cook down if you prefer a less juicy dish.
Tastes best if prepared a day ahead and reheated for serving.
Pick out and discard bones before serving.
Servings: 6-8
Time preparation: 30 min.
Time total: 75 min.