Trim fat from the lamb, then cut the lamb into thin strips; set aside. Combine tomato juice and next 3 ingredients; stir well, and set aside. Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes. Add lamb; stir-fry 2 minutes. Add tomato juice mixture; bring to a boil, and cook 30 seconds, stirring constantly. Stir in beans and tomato; cook 1 minute or until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups). Per serving: 594 Calories; 17g Fat (25% calories from fat); 41g Protein; 72g Carbohydrate; 62mg Cholesterol; 182mg Sodium Recipe by: Cooking Light, May 1994, page 126 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.