Ingredients
1
lamb boneless shoulder, 1 1/2 pounds
1
medium onion, chopped (1/2 cup)
1 1/4
cups water
2
tablespoons lemon juice
2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2
teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2
teaspoon salt
1
garlic clove, finely chopped
1/2
cup uncooked kasha (roasted buckwheat groats), (roasted medium-grind buckwheat groats)
2
cups frozen cut green beans
Preparation
Remove fat from lamb. Cut lamb into 3/4-inch pieces. Spray 4-quart nonstick Dutch oven with cooking spray; heat over medium heat. Cook lamb in Dutch oven about 10 minutes, stirring frequently, until brown.
Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
Stir in buckwheat kernels and frozen green beans. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed.
