1 2/3 c. canned pitted ripe olives
3 lbs. boneless lamb shoulder
2 tbsp. cooking oil
1 1/2 c. coarsely chopped onions
1 c. canned ripe olive liquid
1 tsp. salt
1/4 tsp. pepper
1 lb. green beans
3 eggs
2 tbsp. cornstarch
1/4 c. lemon juice

Drain canned ripe olives; save liquid. Cut lamb into small pieces. Heat oil. brown lamb in oil. Remove from pan. Add onions and cook until tender but not brown. Return lamb to pan. Add 1 cup canned olive liquid, salt and pepper. Bring to boil. Reduce heat; cover and cook slowly about 1 1/4 hours or until meat is almost tender.

Meanwhile, cut beans into 2 inch pieces. Add olives and beans to meat and cook 15 to 20 minutes longer, until beans are tender. Beat eggs with cornstarch until light. Beat in lemon juice. Slowly stir 1 cup hot liquid from stew into eggs. Add to stew and cook over very low heat until thickened, about 5 minutes. Makes 6 to 8 servings.