This is a dish that is gently spiced and is perfect for a cold winter night. Serve with a crunchy green salad, or, on a really cold night, a big pile of cauliflower mash.
1.5 kg lamb shoulder with bone, either in one piece or cut into 4 pieces
1 kg fine green beans, trimmed
1 medium onion, chopped
500ml chopped tomatoes (canned are fine)
1 ½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp all spice
Brown meat and onion in a little olive oil.
Add spices and water and let simmer for about 5 minutes.
Add green beans and tomatoes.
Cover and bake in oven at 150C for approx. 4 hours until very tender and beginning to fall apart.
If there is too much liquid when the meat is tender, pour most of it into a wide saucepan and boil hard to reduce.
There should be no need to skim fat as the beans will absorb most of it.
Check seasoning and serve.