Lebanese Cinnamon Lamb with Green Beans

A tomato braise scented lightly with cinnamon is one of the most elegant ways to handle lamb at home. Here, browned lamb is simmered with onions, green beans, and tomato until the sauce becomes supple and the flavours settle into a calm, savoury whole. Serve it with rice or warm flatbread.

Ingredients

Serves 4.

• 2 tablespoons olive oil
• 400 g ground lamb
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 tablespoons tomato paste
• 1 x 400 g tin chopped tomatoes
• 350 g green beans, trimmed and halved
• 180 ml water or light stock
• 1 teaspoon pomegranate molasses
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped parsley
• Plain rice or flatbread, to serve

Instructions

1. Heat 1 tablespoon of the olive oil in a broad pan over medium-high heat. Add the lamb, season lightly, and cook until browned, breaking it into small pieces. Transfer to a bowl.
2. Add the remaining oil and the onion. Cook for 7 minutes, until soft and lightly golden. Add the garlic, cinnamon, and allspice, and stir for 30 seconds.
3. Stir in the tomato paste and cook until slightly darkened. Return the lamb to the pan along with the chopped tomatoes, green beans, and water or stock.
4. Bring to a simmer, cover partially, and cook over low heat for 25 to 30 minutes, until the beans are tender and the sauce is gently thickened.
5. Stir in the pomegranate molasses. Taste and adjust with salt and pepper.
6. Scatter with parsley and serve warm with rice or bread.

Tips

• Do not overuse cinnamon; it should round the sauce rather than dominate it.
• If using very lean lamb, add a little extra olive oil for better body.
• Leftovers reheat beautifully and often taste even more integrated the following day.