Ingredients:

4 ½ ounces-lean ground lamb
1 teaspoon cider vinegar
1 teaspoon olive oil
½ cup scallions, finely chopped
¾ cup red onions cut in chunks
2 cups mushrooms
1 ½ cups tomatoes, diced
½ cup green beans, diced
1 tablespoon cilantro
2 teaspoons fresh ginger, minced
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon black pepper
½ teaspoon celery salt
½ teaspoon cinnamon

Instructions:
In a small glass bowl, combine lamb, vinegar, and spices. Cover and refrigerate for 30 minutes. Heat the oil in a medium non-stick sauté pan. Add meat mixture and vegetables. Cook, breaking meat up as it cooks, until lamb is cooked through and vegetables are tender. Spoon onto plate and serve.