In general, lamb is not my go-to meat. It doesn't cross my mind very often when thinking about preparing a meal. Admittedly, I have a fear of ordering it when I see it on a menu too. I assume that it will be chewy or the taste will be too intense for my liking. But I have never had those thoughts when it comes to this dish. The lamb ends up super tender and yummy. And combined with the green beans, tomato, garlic and pine nuts, it's really fantastic. I end up eating it as leftovers for days.

"Green Beans & Rice", as my family calls it, has been a staple cuisine handed down from one generation to the next. It's our comfort food. I hope it will soon be yours as well! 

Ingredients:

2 pounds lamb (from shoulder or leg), cubed into 3/4 inch pieces

1/4 cup pine nuts, toasted

1 can Hunt's tomato sauce (if you can find it with garlic & herbs, even better)

1 cup white rice

2 cans French Style Green Beans

2 Tbsp Cumin

1/2 tsp onion powder (or salt)

5 garlic cloves, crushed

Cayenne pepper

Salt and pepper

Directions:

1. Over low heat, toast pine nuts. Set aside.

2. Coat large pan with olive oil, briefly brown lamb cubes over medium heat. Add crushed garlic cloves, onion powder and a few shakes of cayenne pepper. Cook for about 2 minutes.

3. Stir in tomato sauce. Then add water just enough to cover lamb.

4. Increase heat to a soft boil. Then lower heat to medium-low and simmer for 1 1/2 hours or until lamb is tender. 

5. Add green beans, 1 tbsp. cumin, salt and pepper to taste. Simmer for additional 15 minutes.

6. Cook rice. Add remaining 1 tbsp. cumin to rice.

7. Top rice with lamb stew and a sprinkle of pine nuts.