Lamb Stew


  3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce

3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint

1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
1 tablespoon of GREEK SEASONING

1. - Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
2. - Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, GREEK SEASONING. Continue cooking until beans are tender.