Haricotgreen Bean Mutton Stew Recipes

HARICOT/GREEN BEAN MUTTON STEW

Steps:

• Heat oil in large saucepan and fry onions, capsicum and meat.
• Stir in flour and cook gently for 5 minutes, stirring constantly.
• Gradually add stock.
• Bring to the boil, stirring well until it thickens slightly.
• Add drained beans and seasonings.
• Cover and simmer for about 2 hours.
• Slice potatoes and place in a layer on the stew.
• Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
• To serve gently lift out potatoes and place on plate, spoon stew over the top.

FASOOLYA KHADRA (JORDANIAN BEEF STEW)

Steps:

• Lightly salt and pepper the beef then place it in a covered skillet, add water to just cover the meat.
• Bring to a boil over medium heat, lower the heat and simmer for about an hour.
• Remove the beef from the heat, reserve 1 cup of the broth, discard the rest.
• Roughly chop the tomatoes and the garlic then whirl them in a food processor with the reserved broth until you have fairly smooth sauce.
• Add the sauce, the beans, the cumin and coriander to the pot with the meat and simmer for about another hour, until the beef is tender. Adjust salt and pepper to taste.

CHINESE MUTTON STEW

Steps:

• Blend all ingredients together in a large saucepan; bring to a boil.
• Reduce heat and simmer partially covered, 1 hour.
• Serve over rice,sprinkled with Soy Sauce if desired.

MY MOTHER'S GREEN BEAN BREDIE (STEW)

Steps:

• Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender.
• (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices).
• Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart.
• Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher.
• It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans.
• Serve with glazed carrots and a sweet and sour tomato and onion salad.

HARICOT/GREEN BEAN LOAF

Steps:

• Preheat the oven to 190°C.
• Lightly oil a loaf tin and line the base with grease-proof paper.
• Put the remaining oil and the leek in a small saucepan and cook over a low heat for 5 minutes. Add the ginger, cumin and coriander and cook for a further minute. Remove from the heat and allow to cool.
• Place the onion, carrots, garlic, parsley, sunflower seeds, oat bran, vegetable stock powder and one of the cans of beans (either is fine) in a food processor and blend for 20 seconds until semi-smooth. Transfer into a large bowl and stir in the second can of beans and the leek mixture.
• Spoon into the prepared tin and bake for 40-45 minutes until golden brown in color.
• Turn out of the tin onto a serving plate. Serve either hot or cold with a salad.