Green Beans with Lamb

Cook the cubed meat in a dry pot over high heat until it releases and reabsorbs its liquid, then add the olive oil and brown it on all sides.

Add the chopped onion and cook for three to four minutes, until translucent.

Add the trimmed green beans and turn them in the fat for five minutes; when the skins look glossy it is time for the water.

Add hot water to just cover the beans, put the lid on and simmer gently for twenty minutes.

Once the beans are halfway tender, add the chopped tomato and the paste and cook for another fifteen minutes, adjusting the salt now.

Take the pot off the heat and rest it, covered, for ten minutes; the flavour settles as it cools.