Bean And Lamb Stew(Serves 4 To 6)  
["225 g/1 1/8 c. red kidney beans, soaked", "15 ml/1 Tbsp. corn oil", "1 large onion, chopped", "200 g/1 1/2 c. lean lamb, diced", "10 g/1 Tbsp. whole-wheat flour", "500 ml/2 1/4 c. water", "60 ml/4 Tbsp. tomato paste", "1/2 tsp. powdered cumin", "1 small bay leaf", "sprig rosemary or 1/2 tsp. dried rosemary", "4 medium-sized tomatoes, halved", "seasoning", "2 Tbsp. finely chopped green onions"]
["Heat the oil and fry the onion until transparent. Toss the lamb in flour and add to the casserole. Cook for 10 minutes, stirring occasionally. Add the beans and water; stir in the tomato pure, cumin, bay leaf and rosemary. Cover; boil for 10 minutes, then simmer for 1 hour. Place the tomatoes (cut side up) on top; season. Replace the lid and cook gently for 20 minutes. Sprinkle the green onions over the top and serve."]
["red kidney beans", "corn oil", "onion", "lean lamb", "flour", "powdered cumin", "bay leaf", "rosemary", "tomatoes", "seasoning", "green onions"]