1 lb. boneless lamb shoulder, cut into 1-inch cubes
All-purpose flour
Salt and pepper
2 tbsp. pareve butter
1/4 tsp. ground allspice (if you like, or substitute 2 cloves garlic, minced)
2 med. onions, chopped
1 lb. green beans, trimmed and cut into bite-size pieces
2 c. canned whole tomatoes, undrained
1 c. water

Pat lamb dry. Dredge in flour, shaking off excess. Season with salt and pepper. Melt butter in heavy large saucepan stirring occasionally, about 7 minutes. Add onions and cook until lamb is browned and onions are softened, stirring mixture occasionally, about 7 minutes. If skillet appears too dry, don't hesitate to add more butter. Stir green beans into lamb and cook 2 minutes. Stir in tomatoes, water and allspice (or garlic), breaking up tomatoes with spoon. Season with salt and pepper. Reduce heat and simmer until lamb is tender, about 1 hour and 15 minutes. This meal may be made a day in advance and also freezes well. Serve with rice. Makes 2-4 servings.