Dry Fried Green Beans With Lamb Recipes

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LUBEE (LEBANESE GREEN BEANS AND LAMB)



Lubee (Lebanese Green Beans and Lamb) image

Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.

Provided by Outta Here

Categories     Lamb/Sheep

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb lamb stew meat, cubed
1 medium onion, peeled and sliced
1 garlic clove, peeled and minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
2 lbs fresh green beans (snap ends off and slice beans into 2 inch pieces)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 cup water

Steps:

  • Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
  • Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
  • Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
  • Serve over cooked rice.

Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4

SYRIAN LAMB WITH GREEN BEANS AND RICE



Syrian Lamb with Green Beans and Rice image

Provided by Food Network

Categories     main-dish

Time 1h40m

Number Of Ingredients 19

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

Steps:

  • 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.
  • 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.

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS



Spice Rubbed Lamb Chops with Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh green beans
1 small shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 a lemon, juiced
2 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
  • Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

DRY-FRIED GREEN BEANS



Dry-Fried Green Beans image

Tasty side dish when green beans are fresh. If you have access to Chinese yard-long beans you can use those too, just cut into 2-3 inch lengths. In any case the beans must be fresh, not canned or frozen. The canned and frozen forms have too much moisture in them to fry properly.

Provided by Sheynath

Categories     Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans
2 tablespoons oil
1/4 cup walnuts, coarsely chopped
1 teaspoon dried chili pepper flakes
salt and pepper

Steps:

  • Wash green beans and dry thoroughly. Snap off stems.
  • Heat oil in large skillet or wok over medium high heat until almost at the smoking point.
  • Add the dry beans to the hot oil and stir-fry until the beans start to get some dark brown spots.
  • Add the walnuts and continue to stir-fry to cook all sides of the beans and toast the nuts.
  • Sprinkle on the chili flakes and toss to distribute evenly.
  • Remove from heat, salt and pepper to taste.

Nutrition Facts : Calories 143.7, Fat 11.7, SaturatedFat 1.4, Sodium 7.1, Carbohydrate 9.2, Fiber 4.4, Sugar 1.9, Protein 3.2

DRY-FRIED GREEN BEANS WITH HOISIN SAUCE AND GARLIC



Dry-Fried Green Beans With Hoisin Sauce and Garlic image

Make and share this Dry-Fried Green Beans With Hoisin Sauce and Garlic recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup vegetable oil, for shallow frying
5 ounces green beans
2 large red chilies
1 1/2 tablespoons hoisin sauce
1 garlic clove, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon vegetable oil

Steps:

  • Heat the oil in a hot wok set over a high heat.
  • Fry the beans for 1- 2 minutes, until just tender and slightly wilted. Remove from the oil, drain on kitchen paper and set aside.
  • Cut the chilies in half lengthways and scrape out the seeds.
  • Carefully empty the hot oil from the wok and wipe it clean with kitchen paper.
  • In the clean wok, combine the hoisin sauce, garlic, salt and oil.
  • Stir in the chilies.
  • Toss the cooked beans into the sauce and stir-fry for 2-3 minutes, coating them in the sauce. Serve at once.

Nutrition Facts : Calories 159, Fat 14.3, SaturatedFat 1.9, Cholesterol 0.2, Sodium 246.9, Carbohydrate 7.8, Fiber 1.8, Sugar 3.6, Protein 1.4

DRY-FRIED GREEN BEANS WITH LAMB



Dry-Fried Green Beans With Lamb image

Provided by Robert Farrar Capon

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 pound green beans
1/2 pound ground lamb
1/2 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sake or dry sherry
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup plus 1/2 teaspoon peanut oil
1 teaspoon brown bean sauce (available in oriental groceries)
1/4 cup chicken stock or water
1/2 teaspoon chili paste with garlic (available in oriental groceries)
Sesame oil for garnishing

Steps:

  • Trim the ends off the green beans and cut them in two, if large.
  • Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and 1/2 teaspoon peanut oil.
  • Heat a wok or large skillet very hot, add 2 tablespoons peanut oil and stir-fry the beans for 3 or 4 minutes, or until they are dotted with browned spots. Add the bean sauce and stock, stir-fry for 1 minute, remove the mixture from the wok and reserve.
  • Heat the wok very hot again, add the remaining 2 tablespoons of oil and the lamb and stir-fry until it begins to brown lightly (1 to 2 minutes). Add the chili paste and stir-fry 30 seconds. Return the bean mixture to the wok and stir-fry 1 minute, or until the free juices have evaporated. Sprinkle lightly with sesame oil, mix well and serve over rice.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 135 milligrams, Sugar 4 grams

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