Bootjie BredieGreen Bean Stew

Ingredients

• 1 12 lb boneless lamb shoulder
• 1 Tbsp vegetable oil
• 12 c water
• 2 cloves garlic chopped
• 1 tsp salt
• 1 lb green beans cut into 1-inch pieces about 4 c
• 2 medium potatoes cut into 1-inch pieces
• 1 medium onion sliced
• 1 green or red pepper chopped
• 2 medium tomatoes chopped
• 12 tsp dried thyme
• 14 tsp crushed red pepper

Directions

1. Trim fat from lamb
2. Cut lamb into 34-inch cubes
3. Heat oil in Dutch oven or large heavy pan until hot
4. Cook and stir lamb in oil over medium heat until brown about 10 minutes
5. Add water garlic and 1 teaspoon of salt
6. Cover and simmer over low heat for 40 minutes