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1 1-1/2-pound lamb boneless shoulder
1/2 cup chopped onion (about
1 medium)
1-1/4 cups water
2 tablespoons lemon juice
2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
1/2 cup uncooked roasted medium-grind
buckwheat kernels (kasha)
1 (9-ounce) package frozen cut green
beans
Spray nonstick Dutch oven with nonstick cooking spray. Trim fat from lamb shoulder. Cut lamb into 3/4-inch pieces. Cook lamb in Dutch oven over medium heat about 10 minutes, stirring frequently, until brown. Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
Stir buckwheat and frozen green beans into lamb mixture. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed. 6 servings
1/2 cup chopped onion (about
1 medium)
1-1/4 cups water
2 tablespoons lemon juice
2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
1/2 cup uncooked roasted medium-grind
buckwheat kernels (kasha)
1 (9-ounce) package frozen cut green
beans
Spray nonstick Dutch oven with nonstick cooking spray. Trim fat from lamb shoulder. Cut lamb into 3/4-inch pieces. Cook lamb in Dutch oven over medium heat about 10 minutes, stirring frequently, until brown. Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
Stir buckwheat and frozen green beans into lamb mixture. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed. 6 servings
