Meat
Africa News Cookbook
4 to 6
50 minutes

• 1/2 lb stewing lamb
• 4 tblsp. olive oil
• 1 stick cinnamon
• 1 tsp. tumeric
• 1 tsp. salt
• pinch of black pepper
• 2 tsp. cayenne pepper
• 3 large tomatoes
• 2 lbs. green beans, broken into 2 pieces each
• 3 sprigs parsley

Using a fairly large pot, brown the meat in moderately hot oil. Add, one at a time-- stirring for a minute or so between each addition- 3 or 4 slices of onion, and the cinnamon, turmeric, salt, and peppers.

If you want to cook this dish as an Algerian would, you must peel the tomatoes. In any case, Chop them, and add a few pieces to the pot, along with about a cup of water. Reduce heat and simmer for 3 or 4 minutes. Stir in the green beans and the remaining tomatoes and onions. Finally, add the parsley.

Simmer, covered, over low heat until the meat pulls apart easily, about 30 minutes. Before serving, uncover and raisethe temperatureto allow some of the liquid to evaporate and the sauce to thicken slightly. But watch the pot carefully, and stir as necessary to prevent burning and sticking.

 

Picture Credit: PtitChef.com