Trim lamb of excess fat and place in a large saucepan with olive oil, onion, salt, pepper and MIDDLE B A H A R A T EASTERN BLEND. Sauté over moderately high heat, stirring frequently, until meat is browned. Add tomatoes and water.* Bring to a boil. Reduce heat and simmer, covered, for 20 minutes until meat is half cooked. Add green beans and return to a boil. Reduce heat and simmer, covered, 20 to 30 minutes more, until beans and meat are tender. Serve over Syrian Rice . *If using fresh green beans, add them with the tomatoes and water.