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Athenian Lamb Stew

1 md Onion; minced
1 Garlic clove; crushed
1 tb Chopped fresh basil
2 lb Lean lamb shoulder or leg cubed
3 tb Olive oil
Salt, pepper
28 oz Canned tomatoes; crushed
1/2 c Rose wine
1 c Cut green beans
3 md Potatoes peeled and quartered
1 Stick cinnamon

Saute onion, garlic and basil with lamb in oil until onion is tender. Season to taste with salt and pepper. Continue cooking until lamb is lightly browned. Add crushed tomatoes and wine. Cook 10 minutes. Add green beans, potatoes and cinnamon stick. Cover and cook over low heat 1 to 1 1/2 hours, or until lamb is very tender.




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