Greek Braised Lamb With Green Beans And Tomato Recipes

LAMB STEW WITH GREEN BEANS

Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories Soups, Stews and Chili Recipes Stews

Time 2h

Yield 12

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO

Greek Braised Lamb With Green Beans and Tomato image

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

Ingredients

4 teaspoons olive oil
600 g lamb, diced
1 large red onion, chopped
1 kg fresh green beans, washed and trimmed
680 g passata (pureed tomato pasta sauce)
180 ml water
salt
fresh ground black pepper
1/8 cup mint leaf, chopped roughly

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.

ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS

Arni me Fassolakia: Greek Lamb Stew With Green Beans image

Arni me fassolakia is a Greek lamb stew with green beans and potatoes cooked in a light tomato sauce with fresh herbs. It's a delightful one-pot meal.

Provided by Nancy Gaifyllia

Categories Entree Dinner Lunch

Time 1h50m

Yield 6

Number Of Ingredients 13

Ingredients

4 pounds leg of lamb, cut in serving-sized pieces
1 onion, finely chopped
7/8 cup olive oil
1 1/2 cups of water
2 teaspoons sea salt
3 medium to large tomatoes, pulped in blender
4 tablespoons tomato sauce
2 1/4 pounds fresh or frozen string beans, ends trimmed
2 1/4 pounds potatoes, peeled and cut into large chunks
1/2 rounded tablespoon chopped fresh mint
1 rounded tablespoon chopped fresh dill
1 rounded tablespoon chopped fresh parsley
Pinch of ground cinnamon

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

SYRIAN LAMB WITH GREEN BEANS AND RICE

Syrian Lamb with Green Beans and Rice image

Provided by Food Network

Categories main-dish

Time 1h40m

Number Of Ingredients 19

Ingredients

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

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.

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