Lamb Stew With Green Beans And Basil
|Lean lamb stew meat||3 Pound, cut into 1 1/2-inch cubes|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), chopped|
|Onion||1 Small, chopped|
|Water||1 Cup (16 tbs)|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Green beans||1 Pound|
|Chopped basil leaves/3/4 teaspoon dried||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
1. Trim excess fat from lamb. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large flameproof casserole, heat oil over medium heat. Add lamb and cook, turning several times, until lightly browned, about 5 minutes.
2. Add garlic and onion to pan. Cook, stirring, 2 minutes. Add water and tomatoes, bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. Add green beans, basil, and remaining salt and pepper. Cook until lamb and beans are tender, about 15 minutes longer. Garnish with chopped parsley.