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"The belly rules the mind."--Spanish Proverb

Betty's String Beans and Lamb Recipe

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This recipe for Betty's String Beans and Lamb is from Feeding our Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds lamb meat (neck, breast or shoulder)
2 pounds string beans, stringed and snapped or use canned
2 16 ounce cans diced tomatoes
4 large yellow onions (sliced into slivers not rings)
½ stick butter
Water
Salt
Pepper
Garlic
Directions:
Directions:
--Melt butter in pan

--Add lamb meat to pan and cook until dark brown, remove meat from pan and set aside

--Add onions to meat pan and cook until brown

--Return meat to pan on top of onions and season to taste

--Add enough water to just cover meat and cook at low boil for one hour or until meat pulls away from the bone.

--Add string beans and diced tomatoes

--Return to low boil for an additional 30 minutes or until green beans are tender

--Serve over Syrian Rice (See recipe for Sitto's Rice)

 

 

 

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