Recipe courtesy of Kathy Dickenson

Syrian Lamb with Green Beans and Rice

Getting reviews...
Save Recipe
  • Total: 1 hr 40 min
  • Prep: 15 min
  • Cook: 1 hr 25 min
Share This Recipe

Ingredients

Rice pilaf:

Directions

  1. Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
  2. For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
35m Easy 94%
CLASS
31m Easy 97%
CLASS
17m Easy 99%
CLASS
Michael Solomonov

Zahav Lamb Shoulder

13m Easy 98%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 99%
CLASS
Valerie Bertinelli

Green Bean Oven Fries

25m Easy 97%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages