Lamb Stew with Green Beans

    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

Heat oil in a large pot over medium heat. Saute onion and celery
until golden. Stir in lamb, and cook until evenly brown. Stir in
tomato sauce and water. Reduce heat, and simmer for about 1 hour.

Stir in green beans. Season with parsley, mint, dill, cinnamon,
sugar, salt and pepper. Continue cooking until beans are tender.