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| Recipe Name | Lamb & Beans with Rice |
| Ethnic Origin - | Mideast | Source - | Family Recipe |
| Food Category | Main dish |
| Recipe Description | Has the consistancy of a stew |
| Instructions | In a 2 quart pot, saute' lamb and onion together in |
| olive oil with seasoning. Add Crushed Tomato, and |
| String Beans. Cover and low cook for about an hour |
| until tender. Cook white long grain rice separetly. |
| Serve lamb and beans over rice OR on the side. |
| Utensils | 2 quart pot |
| Vegetarian |
| Time to Prepare | 1 hour |
| Number of Servings | 4 |
| Calories/Serving |
| Nutritional Info | Yes siree! |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Onions | 1 | Sweet, chopped |
| Olive oil | 3 | oz |
| String Beans | 1 | lb fresh or canned - drained |
| Lamb | 1 | lb cubed |
| Rice | 2 | cups |
| Tomato | 1 | lb crushed |
| Black Pepper | 1 | tsp to taste |
| Allspice | 1 | tbs to taste |
| Salt | to taste |
| Water | 1 | quart - enough to cover mixure in pot |
| Monday, November 19, 2007 | Page 8 of 19 |