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
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.
YOUVETSI: GREEK LAMB STEW WITH ORZO
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
GREEK-STYLE LAMB SHANKS
Make and share this Greek-Style Lamb Shanks recipe from Food.com.
Provided by Alan in SW Florida
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
- Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
- Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
- Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
- When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.
LAMB STEW WITH GREEN BEANS
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
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 LAMB AND STRING BEANS (SOPHIE SKOURAS)
Steps:
- Season lamb to taste with salt, pepper and cinnamon. Brown in olive oil. Add onions; when soft add tomato, adding more oil if necessary. Add water to barely cover and add string beans; cook till tender.
SLOW-COOKED GREEK LAMB
Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes
Provided by John Torode
Categories Main course
Time 6h15m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
- Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
- Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium
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
SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 4h5m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
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