American Profile
Lamb and Green Beans over Rice (NY)

Lamb and Green Beans over Rice (NY) Recipe

Ingredients
1 (28-ounce) can diced tomatoes
1 1/2 cans water
Salt and pepper, to taste
1 pound green beans, cut in 1-inch pieces, uncooked
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
1 medium eggplant, peeled and cut into 1-inch cubes
2 tablespoons margarine or olive oil
1 pound boneless lamb stew meat
1 cup onions, sliced
1 medium potato, cut into 1-inch cubes
Instructions
Add the tomatoes and water to a large kettle. Bring to a boil, and reduce the heat. Season with the salt and pepper. Add the green beans, cinnamon, and allspice. Cover loosely, and boil slowly until the beans are slightly cooked. Stir in the eggplant, and continue cooking, still covered loosely, at a slow boil. In another pan, melt the margarine, and brown the lamb and onions. Add the lamb, onions, and potatoes to the large kettle. Cook until the vegetables and meat are tender, about 1 hour, stirring occasionally to prevent burning. Allow the liquids to cook down and become thick enough to make a sauce. Season to taste, and serve over rice.

Yield: 6 servings


American Profile Cookbooks

American Profile Cookbooks

Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.
Buy your American Profile cookbooks today


Other Recipe Suggestions

If you liked this Lamb and Green Beans over Rice (NY) recipe, then you might also like these other tasty recipes.
Share This Recipe With Others:


Discuss this Recipe


There are no current discussions for this recipe. Why not be the first?

discuss this recipe Post your comments on this recipe

Contests
Maxwell Contest
ADVERTISEMENT
FROM OUR SISTER SITE
Relish
Celebrate the America's love of food at RelishMag.com.