Best 4 Greek Braised Lamb With Green Beans And Tomato Recipes

LAMB STEW WITH GREEN BEANS

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.

GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO

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

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.

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.