Syrian Stew (Yakhni)

2 cups raw mutton
2 tablespoons fat
3 tablespoons flour
2 cups string beans
2 onions
2 cups tomatoes
1¹⁄₂ teaspoons salt
¹⁄₆ teaspoon pepper
Water

Wipe the meat with a damp cloth, cut it into cubes, dredge it with the flour, and brown it in the fat. Put all the ingredients together, scraping from the frying-pan all of the flour and fat. Add enough water to barely cover them, let them boil for five minutes, and put them into the cooker for six hours or more, depending upon the beans. If they are old and tough they may require more than six hours to cook.

In Syria this stew is always served with boiled or steamed rice.

Serves six or eight persons.