Using a heavy pan, brown lamb in olive oil. Sprinkle the flour over the
lamb; stir. Chop onion and add it to the pot. Stir occasionally until
onion is translucent. Add seasonings. Stir. Add stewed tomatoes and red
wine. Break up tomatoes into small pieces with spoon. Cover and simmer on
low heat for half an hour, or until lamb is tender. Add frozen green beans;
simmer until beans are just cooked; about 10 more minutes. Serve over hot
Recipe developed by Linda Seeno.