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Greek Lamb and Bean Stew
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Submitted by:
Jimmy |
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Lamb is a great stew ingredient. It's different from the standard beef or chicken. This is a delicious recipe. |
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INGREDIENTS:
- 2 cup(s) , Dried Lima Beans
- 2 tablespoon(s) , Olive Oil
- 1 pound(s) , Lamb Cut in Inch Pieces
- 1 whole , Spanish Onion Chopped
- 4 large , Garlic CLoves Minced
- 1 tablespoon(s) , Dried Oregano
- 1/2 tablespoon(s) , Red Pepper Flakes
- 1 can(s) , Tomatoes Chopped
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 1 medium , Red Bell Pepper Chopped
- 1 medium , Green Bell Pepper Chopped
- 1/2 cup(s) , Kalamata Olives
- 1/4 cup(s) , Fresh Parsley Chopped
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| Instructions: |
Sort and rinse beans. In large saucepan, bring beans and 8 cups cold water
to boil; cover and cook for 15 minutes. Drain and return to pot. Add 8 cups
water; bring to boil. Reduce heat and simmer; partially covered, for 45
minutes or until tender. Drain.
Meanwhile, in large Dutch oven, heat half of the oil over high heat; brown
lamb, in batches if necessary. Transfer to plate. Add remaining oil to pan;
reduce heat to medium. Add onion, garlic, oregano and hot pepper flakes;
cook, stirring, for 5 minutes or until softened. Return meat to pan along
with any juices. Add tomatoes, salt and pepper; bring to boil. Reduce heat,
cover and simmer for 45 minutes.
Add beans, red and green peppers, olives and about = cup water to make
sauce like consistency. Bake, covered, in 350 F oven for about 40 minutes
or until lamb is tender. (Stew can be cooled in refrigerator and stored in
airtight container for up to 3 days or frozen for up to 1 month). Stir in
parsley. |
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