Green beans cooked in lamb

Green beans cooked in lamb

Etlİ taze fasulye

By
From
Turkish Fire
Serves
4-6
Photographer
Alicia Taylor

In Turkey, when you go shopping at the pazar, you will see many different varieties of beans. Each stallholder will sell his specialty — maybe little ones in their kernels, or my favourite, flat green beans. This is a truly delightful way to enjoy beans. If you have a guest who is vegetarian, simply leave out the lamb — the beans will be just as delicious.

For lunch, serve this dish with salad and crusty bread; for dinner it is great with Tomato and rice pilaf.

Ingredients

Quantity Ingredient
1kg flat green beans
80ml olive oil
2 brown onions, diced
250g diced lamb
2 tablespoons tomato paste
2 large tomatoes, diced

Method

  1. Top and tail the beans, removing any strings, then chop the beans into 2 cm lengths.
  2. Heat the olive oil in a large heavy-based saucepan over a medium heat, then fry the onion for 6–8 minutes, until soft. Add the lamb and cook until browned all over.
  3. Add the tomato paste, then the beans, and stir. Add the diced tomatoes and season with sea salt and freshly ground black pepper. Cover and cook over a low heat for 15–20 minutes, or until the lamb is tender. During this time, make sure there are enough juices in the pan; if not, add a splash of water.
  4. Serve warm.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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