Green Bean Stew
Cooking time: 2 ½ hours
1 lb (500g) fresh green string beans
1 lb (500g) stewing meat, cubed
several meat bones
1 ½ cups onions, chopped
½ cup ghee or substitute
1½ teaspoon salt
½ teaspoon pepper
½ teaspoon mixed spices
2 tablespoons tomato paste blended with 2 ½ cups
water or 1 x 15 oz (445g) can tomato soup blended
with 2 cups water
2 cloves garlic
1 teaspoon ground coriander
String the beans. Slice down the centre or leave
Lightly brown the meat, bones and onions in the
ghee, using the pot in which the stew is to be
cooked. Mix in the beans and fry for a few minutes.
Add the salt, pepper and mixed spices, then pour in
the tomato paste or soup diluted with water.
Bring to the boil, cover and simmer slowly until the
meat is very tender.
Crush the garlic with a pinch of salt and fry with
the coriander in a little ghee until the garlic
smells sweet. Stir this mixture into the cooking
Serve with Rice Pilaf or Bur’ghul Pilaf.
You may substitute peas for beans to make green Pea