NITA'S LAMB, GREEN BEANS AND TOMATOES
This is a delicious recipe that I grew up on. You gotta try it!
Provided by SCARYLIZ
Categories Meat and Poultry Recipes Lamb
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
- Stir in tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 25.1 g, Cholesterol 64.6 mg, Fat 8.9 g, Fiber 9.9 g, Protein 26.9 g, SaturatedFat 2.3 g, Sodium 615.8 mg, Sugar 9.7 g
GREEN BEANS AND TOMATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
- Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
- Cover the pot, reduce the heat to low and simmer for 1 hour.
GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO
Make and share this Greek Braised Lamb With Green Beans and Tomato recipe from Food.com.
Provided by Jubes
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan over a medium high heat.
- Add the diced lamb and cook until the meat is browned.
- Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
- Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
- Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
- Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.
GREEK BEANS WITH SEARED LAMB
Braise butter beans or 'gigantes' with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
- Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
- Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.
Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
SYRIAN LAMB WITH GREEN BEANS AND RICE
Steps:
- Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
- For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS
Steps:
- Gather the ingredients.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
- Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
- Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
- Add the beans, potatoes, mint , dill, parsley, cinnamon, and the remaining teaspoon of salt.
- Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
- Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
- Enjoy.
Nutrition Facts : Calories 1299 kcal, Carbohydrate 54 g, Cholesterol 281 mg, Fiber 10 g, Protein 86 g, SaturatedFat 25 g, Sodium 979 mg, Sugar 11 g, Fat 82 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
NITA'S LAMB, GREEN BEANS AND TOMATOES
This is a delicious recipe that I grew up on. You gotta try it!
Provided by SCARYLIZ
Categories Lamb Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
- Stir in tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 25.1 g, Cholesterol 64.6 mg, Fat 8.9 g, Fiber 9.9 g, Protein 26.9 g, SaturatedFat 2.3 g, Sodium 615.8 mg, Sugar 9.7 g
LUBEE (LEBANESE GREEN BEANS AND LAMB)
Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
- Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
- Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
- Serve over cooked rice.
Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4
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- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
- Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
- Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.
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