Slow-Roasted Turkish Lamb Stew with Green Beans
serves 2 with leftovers
1 tablespoon vegetable oil
1 medium onion, chopped
1 pound lamb stew meat (you can also use beef stew cuts like chuck)
2 cups chopped green beans
3 small tomatoes, chopped (about 2 cups)
2 cups cooked rice
1 cup Greek yogurt
Heat oil in a heavy bottom pot or Dutch oven over medium heat. Add onions and cook until soft but not browned, about 5 to 7 minutes. Cut lamb into slightly larger than bite size pieces and trim excess fat. Add lamb to onions, season with salt and pepper, and brown on all sides, stirring and turning pieces as necessary.
Cover pot, reduce heat to medium low and cook for 15 minutes. Add green beans and cook for an additional hour. Add tomatoes and cook 20 minutes more. Lamb should be tender, not tough, when pierced with a fork.
Serve hot over rice with a spoonful (or several, if you're Turkish) of yogurt on top.
(Images: Stephanie Barlow)