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