Persian Carrot And Green Bean Stew - cooking recipe

Ingredients

1 lb lamb, cut in cubes (or beef)
1/4 cup butter
1 lb green beans, cut in one-inch pieces
1 cup tomato paste
1 lb carrot, cut in one-inch slices
2 large waxy potatoes, cut in one-inch cubes
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon turmeric

Preparation

Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.).
Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency.
Serve with flat bread or over plain rice.