Ingredients:
1 lb lean ground beef
2 teaspoons sweet paprika
1 teaspoon turmeric
1/8 teaspoon ground ginger
1 teaspoon salt
1 teaspoon fresh ground pepper
3 garlic cloves, mashed to a puree or 3 garlic, minced finely
1 (15 ounce) cans diced tomatoes, I use fresh in season
3/4 lb green beans, trimmed and cut in half
1 cup diced carrots (optional)
1 tablespoon fresh lemon juice
Directions:
Heat 12-inch nonstick skillet over medium-high heat, 2 minutes. Add beef; sprinkle with salt and pepper. Cook 3 minutes, stirring, until no longer pink.
Add garlic and spices; cook 1 minute. Add tomatoes, green beans and carrots; cover skillet and bring to boil.
Reduce heat to medium and simmer 15 minutes, stirring once. Stir in lemon.
Make sure that the green beans are soft, no crisp green beans are served here! I have also done this recipe with canned green beans and have found it to be very good and a good way to have green beans out of season. Use 2 cans if using canned beans.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.