Nita's Lamb, Green Beans and Tomatoes
You can use a whole lamb shank in place of cubed meat, if you prefer.
I serve this dish over a pasta-rice mixture. Melt 2 teaspoons of butter in a small skillet and cook 1 cup fine egg noodles until toasted and golden brown. Combine the browned noodles in a saucepan with 1 cup long grain white rice and 2 cans of chicken broth. Cover and bring to a boil; reduce heat to low and simmer, covered, for 20 minutes. Let stand, covered, for 5 minutes. Toss with fork and serve.