In a 6 quart (or larger) stock pot, brown lamb meat, onions and garlic in oil or butter. When meat is evenly browned on all sides and onions are becoming transparent add allspice or mixed spices to the pot. Stir until evenly distributed. If using fresh green beans, add now and sauté for 10 mins. In a separate bowl, combine tomato paste and water stirring with a whisk to combine thoroughly. Add tomato mixture to meat along with salt and pepper. Simmer over low heat for approx 55 mins. If using canned or frozen beans, add approx 20 to 25 mins after simmering starts. Serve with rice.
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