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Lamb With Fresh String Beans




Source of Recipe


Post Gazette


Recipe Introduction


Greek


List of Ingredients




3 pounds lean lamb shoulder
2 to 3 tablespoons butter
2 to 3 onions, chopped
2 pounds fresh string beans
1 cup tomato sauce (not paste)
1 cup water
Fresh dill or parsley, chopped (we prefer dill)
Salt and pepper to taster


Recipe



Cut the lamb into 3-inch cubes. Melt the butter in a heavy saucepan or casserole, add meat and onions and brown well over moderate heat.

Remove the ends of the string beans and slit the beans lengthwise.

Add the tomato sauce, water, string beans, dill or parsley, salt and pepper to the meat.

Bring the mixture to a boil, cover tightly and simmer for 1 1/2 to 2 hours or until the meat and beans are tender. Serves 6.


Rice Pilaf


1/2 cup butter
1 cup raw rice
2 to 2 1/4 cups boiling stock (we use 1 can condensed consom- me, a scant can of water and
1 beef bouillon cube)
Salt to taste (about 1/2 to 1 tea- spoon)

Melt the butter in a heavy casserole. Add rice and saute over medium heat, stirring for about 3 minutes or until butter is bubbly.

Add the boiling stock (or the reconstituted soup with the dissolved bouillon cube) and salt, and stir.

Cover and simmer, without stirring, about 20 minutes, or until rice has absorbed all the liquid.

Serves 4 to 6.

"The Art of Greek Cookery, " the Women of St. Paul Greek Orthodox Church, Hempstead, N.Y., 1963.