½ lb ground lamb
2 red onions, diced or cut into half-moons
4 mid-sized tomatoes, coarsely chopped
2 tbsp fresh oregano, minced
2 tbsp fresh mint, minced
1 tsp ground cumin seeds
2 tbsp honey
½ lb green beans, ends off and chopped into 1 inch pieces
1 tbsp oil or butter
Salt and pepper to taste
In a large pan, sauté your red onions until they are partially translucent, but still crunchy. Add the cumin seeds, being sure to coat them in the oil/butter. Set aside the onions and sauté the meat in the pan that they onions were cooked in.
Once the meat is cooked, pour off some or all of the fat and add the tomatoes and green beans to the meat. Add the onions once the beans and tomatoes start to look like they are cooking down a little. Finally, add the honey and cover with a lid and allow to steam for about 3-5 minutes, or until the beans are tender but still bright green.
Add the fresh herbs and season with salt and pepper.
If you only have dried herbs on hand, cut the quantity in half.
Leave out the lamb and make a great summer side dish.