Posted on January 23, 2005 in Meat
Directions
- Cut the meat in servings.
- Heat oil in a saucepan and saute the meat with the onions.
- Add salt, pepper and vegetable stock and simmer for 1,5 hour.
- Then add the green beans, the parsley and some more salt and simmer until the green beans are tender.
- During the whole cooking procedure you might need to add some extra water.
Ingredients
- 1 kg lamb
- 1 kg green beans, wash and with their string removed (use frozen ones if you want to avoid the cleaning procedure)
- 5 spoons olive oil
- 1/2 kg finely chopped onions
- Parsley, finely chopped
- 150 ml vegetable stock
- Salt
- Pepper
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Serves/Yields: 4 - 6 persons
Difficulty: Medium
Season: Autumn/Winter
Greek: Arni me fasolakia
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