Green beans cooked in lamb

Method

1. Top and tail the beans, removing any strings, then chop the beans into 2 cm lengths.
2. Heat the olive oil in a large heavy-based saucepan over a medium heat, then fry the onion for 6–8 minutes, until soft. Add the lamb and cook until browned all over.
3. Add the tomato paste, then the beans, and stir. Add the diced tomatoes and season with sea salt and freshly ground black pepper. Cover and cook over a low heat for 15–20 minutes, or until the lamb is tender. During this time, make sure there are enough juices in the pan; if not, add a splash of water.
4. Serve warm.