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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's a dish that we eat at least once a week in the summer when our green beans (similar to Italian green beans in the US) are in season. With or without meat it goes well with fresh rice, salad and crusty bread. Read more . We often have a glass of salty yogurt drink to round off the meal. You can use canned instead of fresh vegetables but in this simple, summery dish you would be cheating yourself out of the wonderful garden goodness of whole foods! If you want a vegetarian version, omit the meat, use ONLY olive oil, add 1/2 t. sugar and an extra chopped onion. Ingredients:
1 medium onion, chopped |
1-2 t. oil (i use a mixture of pure olive oil and sunflower oil) |
1 lb. lamb, cut into 1 cubes or equivalent in beef cubes or ground meat |
1 1/2 lb. green bean (flat variety like italian), trimmed and cut in 2-3 pieces |
3-4 tomatoes, peeled and chopped |
1-2 t. sweet paprika (or more, to taste) |
salt and pepper, to taste |
water |
Directions:
1. In a large saucepan saute the onion in the oil until translucent.
2. Add the lamb cubes. The meat will release its juices and then reabsorb it. This will take about 10 minutes.
3. Add the green beans and saute for about 3 minutes.
4. Add the tomatoes, paprika, salt and pepper. Stir until all the ingredients are well distributed.
5. Add water till the beans are almost covered.
6. Cover the pan and cook until the beans and the meat are tender, about 30 minutes.
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