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Greek Lamb With Vegetables

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  Lean lamb 2 Pound, cubed
  Eggplant 1 Medium
  Onions 2 , chopped
  Okra 1⁄4 Pound
  Butter 1⁄4 Cup (4 tbs)
  Green peppers 2 Large
  Hot water 1 1⁄2 Cup (24 tbs)
  String beans 1⁄2 Pound
  Tomatoes 3 Medium
  Zucchini 2 Small
  Salt To Taste
  Pepper To Taste

Cut lamb into 2 inch cubes.
Saute onions in butter in large saucepan or casserole until lightly browned.
Add meat and 1/2 cup water and simmer until nearly tender.
While meat is cooking, prepare vegetables as follows: Peel and slice tomatoes and zucchini.
Remove lengthwise 1 inch strips of eggplant skin, leaving 1 inch strips of skin between, and cut eggplant into 2 inch segments.
Trim okra by removing cone shaped portions at top.
Discard seeds from green peppers and dice peppers.
Cut ends of string beans, string if necessary, and slit lengthwise.
When meat is nearly tender, add remaining water and salt and pepper; then add beans, zucchini, eggplant, tomatoes, green pepper, and okra in that order.
Cover tightly and cook until vegetables are done, about 50 minutes.
If necessary, additional hot water may be added during cooking.

Recipe Summary

Side Dish

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