Cut meat into large cubes. Wash green beans, clean and cut into slices 3 centimeters. Chop the onion and garlic. Heat in a deep skillet vegetable oil and fry the lamb until golden brown, remove it from the pan, add the onion and fry gently until soft. Return the meat to the pan, add the tomato paste, paprika, pour the wine and broth, chopped tomatoes, bay leaf, thyme and cloves. Cook for 20 minutes over low heat. Add green beans and cook until its softness. Season with vinegar, salt and pepper.