For 8 servings: 1 kg lamb on the bone 8 garlic cloves, finely chopped 1/2 – 1 tsp ground cinnamon 1/2 – 1 tsp ground cumin 3 tbsp olive oil juice of 1 lemon 2 onions, finely chopped about 500 ml stock lamb, beef or vegetables 5-6 tbsp tomato paste 1 cinnamon stick 2-3 pinches ground Jamaican pepper or ground cloves 1-2 tbsp sugar 400 g green beans salt ground black pepper 1-2 tbsp chopped parsley
This cinnamon lamb dish, long stewed with tomatoes and beans, is influenced by Greek cuisine. You can use zucchini instead of green beans. 1. Preheat the oven to 160 degrees C. Roll the lamb in garlic, cumin, olive oil, lemon juice, salt and pepper. 2. Heat up a large saucepan. Brown lamb on all sides. Add the onion and pour in the broth so that it completely covers the meat. Add tomato paste, spices and sugar. Cover with a lid and cook in the oven for 2-3 hours. 3. Remove the pan from the oven, pour the broth into another pan. Move the onion to one side and return the pot of meat to the oven, uncovered, for 20 minutes. 4. Meanwhile, boil the green beans in the hot broth until the beans are tender and the sauce thickens. Cut the meat and serve with sauce and beans. Garnish with parsley.