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one lb lamb stew meat, trimmed of fat and cubed
1 tbsp flour
1 large onion
one pound frozen string beans
one 15 oz can stewed tomatoes
1 tbsp olive oil
1/2 cup red wine
3/4 tsp dried ground coriander seed
1/2 tsp dried ground cumin seed
Three or four sprigs of fresh oregano (or 1/2 tsp dried Greek Oregano, but it isn't as nice)
1/2 tsp salt
1/4 tsp black pepper
1/4 - 1/2 tsp crushed dried red chilies, depending on your taste
two large cloves garlic, pressed (or 1/2 tsp dried minced garlic)

Using a heavy pan, brown lamb in olive oil. Sprinkle the flour over the lamb; stir. Chop onion and add it to the pot. Stir occasionally until onion is translucent. Add seasonings. Stir. Add stewed tomatoes and red wine. Break up tomatoes into small pieces with spoon. Cover and simmer on low heat for half an hour, or until lamb is tender. Add frozen green beans; simmer until beans are just cooked; about 10 more minutes. Serve over hot cooked rice.

Recipe developed by Linda Seeno.
Prep time: 10 minutes
Cooking time: 50 minutes

Serves 4