• Cooking Time: 15 to 20
• 1/4 olive oil (add a bit more as needed)
• 2 cups chopped onion
• 1 pound ground lamb
• 2 (15 1/2 oz)cans diced tomatoes
• 1 or 2 (15 1/2 oz)cans cut green beans, drained
• 1 cup water
• 1/2 tsp. pepper
• 1 1/2 tsp. salt
• 2 Tbsp. minced parsley
• 1 bayleaf
• freshly grated nutmeg
• garlic and oregano, to taste

1. Heat oil.
2. Add chopped onion and sautee until tender.
3. Brown lamb in pan with onion.
4. Add tomatoes, water and spices.
5. Bring to a boil and add green beans.
6. Cover and simmer 15-20 minutes.
7. Make a thin mixture of corn starch and water.
8. Add to skillet in a thin stream, stirring constantly, to thicken somewhat.
9. Serve over hot, seasoned mashed potatoes.

My family loves this. It's a comfort food with an exotic twist. NOTE: I just grate the nutmeg over the skillet, don't measure it, and sometimes add a little ground cinnamon, as well. I start out with 1/4 tsp of garlic powder and oregano, taste it after it has simmered awhile and decide if it needs more.