Greek Lamb With Vegetables Recipe


MethodMain Ingredient


 Lean lamb2 Pound, cubed
 Eggplant1 Medium
 Onions2 , chopped
 Okra1⁄4 Pound
 Butter1⁄4 Cup (4 tbs)
 Green peppers2 Large
 Hot water1 1⁄2 Cup (24 tbs)
 String beans1⁄2 Pound
 Tomatoes3 Medium
 Zucchini2 Small
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2350 Calories from Fat 608

% Daily Value*

Total Fat 69 g105.9%

Saturated Fat 39.6 g198.1%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 521.1 mg21.7%

Total Carbohydrates 131 g43.7%

Dietary Fiber 46.3 g185.3%

Sugars 48.1 g

Protein 325 g649.2%

Vitamin A 138.7% Vitamin C 732.1%

Calcium 32.9% Iron 31.2%

*Based on a 2000 Calorie diet


Cut lamb into 2 inch cubes.
Saute onions in butter in large saucepan or casserole until lightly browned.
Add meat and 1/2 cup water and simmer until nearly tender.
While meat is cooking, prepare vegetables as follows: Peel and slice tomatoes and zucchini.
Remove lengthwise 1 inch strips of eggplant skin, leaving 1 inch strips of skin between, and cut eggplant into 2 inch segments.
Trim okra by removing cone shaped portions at top.
Discard seeds from green peppers and dice peppers.
Cut ends of string beans, string if necessary, and slit lengthwise.
When meat is nearly tender, add remaining water and salt and pepper; then add beans, zucchini, eggplant, tomatoes, green pepper, and okra in that order.
Cover tightly and cook until vegetables are done, about 50 minutes.
If necessary, additional hot water may be added during cooking.