INGREDIENTS

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 3 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1 (8 ounce) can tomato sauce
• 3 cups hot water
• 2 pounds fresh green beans, trimmed
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried mint
• 1/2 teaspoon dried dill weed
• 1 pinch ground cinnamon
• 1 pinch white sugar
• salt and pepper to taste