Wednesday, May 30, 2012

Dinner: Turkish Lamb Stew with Green Beans

As we were making this meal for dinner recently, I asked Mr.C "Have I put this recipe on the blog yet?" We looked at each other puzzlingly and came to the consensus that I don't think we did! I discovered that I did mention it here but that certainly doesn't do it justice!

 This recipe is so flexible, simple and yet delicious! The previous few times we've made it using bison steaks, but this time we bought a beef roast & cut it up. The long stewing time called for in the recipe can be cut down if you're using a better cut of meat, but I would suggest at least half an hour regardless of what cut of meat you've chosen.

Now that I think of it, this might even work in a slow cooker!

I like to up the amount of green beans and use stewed tomatoes that I canned in the fall. This time we had it with jasmine rice (we're trying to clean out the cupboards!) but we've made this dish with quinoa as well. The yogurt is optional, but it does add a whole other dimension to the dish.

I found this recipe at theKitchn awhile ago, but it's a keeper for sure. Give it a try & let me know what you think!

1 tablespoon vegetable oil (I use coconut)
1 medium onion, chopped
1 pound lamb stew meat (you can also use beef stew cuts like chuck)
2 cups chopped green beans
3 small tomatoes, chopped (about 2 cups)
2 cups cooked rice
1 cup Greek yogurt

Heat oil in a heavy bottom pot or Dutch oven over medium heat. Add onions and cook until soft but not browned, about 5 to 7 minutes. Cut lamb into slightly larger than bite size pieces and trim excess fat. Add lamb to onions, season with salt and pepper, and brown on all sides, stirring and turning pieces as necessary.

Cover pot, reduce heat to medium low and cook for 15 minutes. Add green beans and cook for an additional hour. Add tomatoes and cook 20 minutes more. Lamb should be tender, not tough, when pierced with a fork.

Serve hot over rice with a spoonful (or several, if you're Turkish) of yogurt on top.

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