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Algerian Green Bean and Lamb Tagine recipe

Ingredients   (Measurement Conversion Calculator)

4 Tablespoons Parsley, chopped
1 teaspoon ground Cumin
2 lbs boneless Lamb Shoulder, cut into 1 inch chunks
1 1/2 lbs Green Beans, cut into 2 inch pieces
4 cups Water
1 teaspoon ground Cumin
1 medium Onion, chopped
1/4 teaspoon fresh ground Black Pepper
1 teaspoon Salt, to taste
3 Tablespoons Oil
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Saffron or Turmeric
4 Cloves Garlic, minced
1 medium Onion, sliced in rings
2 Tomatoes, diced or Tomatoes, sliced into rounds

Directions

Heat oil in a large saucepan or soup pot. Add the lamb, onion and garlic and sautee til lamb is browned. Add the salt, pepper, 1 teaspoon cumin, cayenne and saffron or turmeric and sautee a minute more. The original recipe calls for the sliced tomates to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step. Add water and tomatoes (if using here) and bring to a boil. Reduce heat, cover and simmer for about 45 minutes. Add the green beans and simmer for about 10 minutes more, until almost tender. Add the sliced onion, tomatoes (if using here), parsley and remaining 1 teaspoon cumin. Simmer for about 10 minutes more. Serve hot over couscous.