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Lamb And Green Bean Stew

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Ingredients
  Boneless lamb shoulder 1 1⁄2 Pound
  Vegetable oil 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Salt 1 Teaspoon
  Green beans 1 Pound, cut diagonally into 1-inch pieces
  Potatoes 2 , cut into 1 inch pieces
  Onion 1 Medium, sliced
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon
Directions

Trim fat from lamb; cut lamb into 3/4-inch cubes.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook and stir lamb in oil over medium heat until brown, about 10 minutes.
Add water, garlic and 1 teaspoon salt.
Cover and simmer over low heat 40 minutes.
Stir in beans, potatoes, onion, 1/2 teaspoon salt, the thyme and red peppers.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until lamb and vegetables are tender, about 30 minutes.

Recipe Summary

Course: 
Main Dish
Method: 
Stewed

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