Instructions: Remove all the fat from the lamb and brown in oil in a deep skillet with a lid. When brown on all sides, add onions and fry until the onions are also brown. Wash shelled beans well and place over meat. Add tomatoes, salt and pepper, sugar, lemon juice and boiling water. Cover and cook over low heat until well done.

Serve on top of white rice.

Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb shoulder cut into 1-1/2-inch cubes.

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