Product Recipes
- 2 1/2 lbs lamb chunks
- 2 cans string beans, cut
- 2 cans stewed tomatoes
- 4 stalks celery with leaves
- 1 tbsp fresh parsley
- 1/2 tsp celery seed
- 1/4 tsp thyme leaves
- 2 tsp oregano leaves
- sea salt
- white pepper
- 3 tbsp olive oil
- 1 tsp chopped garlic
Brown garlic and lamb in oil in a dutch oven. Add celery, parsley, salt, pepper, celery seed, thyme and oregano. Let cook 5 minutes then add string beans and stewed tomatoes. Allow to simmer about 10 minutes. Place in a casserole, cover and place in a 350° F oven for 1 hour. Delicious served with either buttered rice or mashed potatoes. Fresh string beans make this dish even more delicious.
