2 T vegetable oil
1 kg lamb, cut into bite sized cubs
1 cup coarsely chopped onions
1 t crushed garlic
1 t chopped fresh ginger root
½ cup water
½ kg fresh green string beans, trimmed, washed and cut diagonally into 2 cm lengths
2 medium potatoes, peeled and cut into pieces
1 T chopped fresh red chillies
¼ t dried thyme
1 t salt
Freshly ground black pepper
In heavy skillet, warm the oil over moderate heat until a light haze forms. Add the lamb and brown, a few pieces ate a time. Turn the pieces frequently and regulate the heat so that they colour richly and evenly.
Add the onions, garlic and ginger root, stirring frequently to prevent them from sticking to the base of the sauce pan. Reduce the heat and cook for 8 – 10 min or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the chillies, thyme, salt and a few grinds of black pepper. Cover tightly, and simmer the lamb in its own juices for 30 min or until reasonably tender. If necessary, stir in a little water. Add the green beans and potatoes and bring to a slow boil. Cover again. Reduce the heat to low and stir occasionally. Simmer for about 1 hour, or until the lamb and vegetables are tender but still intact.