Algerian Green Bean And Lamb Tagine - cooking recipe

Ingredients

3 tablespoons oil
2 lbs boneless lamb shoulder, cut into 1 inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron (I used 1/4 tsp each) or 1/2 teaspoon turmeric (I used 1/4 tsp each)
4 cups water
1 1/2 lbs green beans, cut into 2 inch pieces (I used frozen)
2 tomatoes, diced or 2 tomatoes, sliced into rounds
1 medium onion, sliced in rings
4 tablespoons parsley, chopped
1 teaspoon ground cumin

Preparation

Heat oil in a large saucepan or soup pot.
Add the lamb, onion and garlic and saute until lamb is browned.
Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and saute a minute more.
The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
Add water and tomatoes (if using here) and bring to a boil.
Reduce heat, cover and simmer for about 45 minutes.
Add the green beans and simmer for about 10 minutes more, until almost tender.
Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
Simmer for about 10 minutes more.
Serve hot over couscous.