|Green Bean and Lamb Stew|
Green Bean and Lamb Stew
Serves 4Ingredients for Day 1:
3 to 4 packages meaty lamb bones (or 1 lb. boneless stewing lamb)
Ingredients for Day 2:
1 - 1 lb. pkg. frozen Italian green (pole) beans or regular green beans
1 medium onion, sliced
2 garlic cloves, chopped
2 Tbsp. olive oil
3 Tbsp. mild red pepper paste – OR – tomato paste
Salt and pepper to taste
½ tsp. Aleppo red pepper
1½ tsp. dried oregano
1 tsp. dried basil
1 tsp. freshly ground coriander
Dash cayenne pepper, optional
Directions:Day 1 day:
1. In a large pot, cover the lamb bones with water; add 1 to 2 tsp. salt. Bring to a boil, skimming any foam or scum that comes to the surface. Reduce heat, slightly cover the pot, and cook lamb on medium-low heat for 1 to 1 ½ hours or until meat is falling off the bone.2. Remove bones with meat from the broth and allow to cool. Strain the broth into a bowl; cover and store in the refrigerator until ready to use.
3. When cool enough to handle, remove meat from bones. Store meat pieces in a covered bowl and refrigerate. Discard bones.Day 2:
1. Remove bowl of lamb broth from refrigerator. Remove and discard any fat that has solidified on the surface.2. In a large pot, heat the olive oil. Add the onion and garlic and cook until onion softens a bit. Add about 3 cups of the broth to the pot along with the red pepper (or tomato) paste, green beans, meat pieces, and seasonings.
3. Cook on medium heat, partially covered for about 1 hour or until green beans are very soft. Stir from time to time. Add more broth or water, if necessary. Adjust seasonings according to your taste. (NOTE: Freeze any extra broth for later use.)4. Serve with bulgur or rice pilaf, salad, and crusty bread.
NOTE: It’s really best to eat this on the 3rd day so flavors have a chance to thoroughly blend.