Lamb, Eggplant and Green Bean Saute |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Basically made this up from what I had in the kitchen. I use my sense of smell and imagination to combine ingredients together to get what I want. *The powdered mushrooms used in this recipe are dehydrated in a paper bag in the refrigerator for two to three weeks until completely dried, then powdered with a coffee mill. I used portabella mushrooms in this recipe. Ingredients:
1 lb lamb stew meat |
2 tablespoons butter |
2 tablespoons olive oil |
3 thinly sliced garlic cloves |
1/2 cup thinly sliced onion |
1/4 cup powdered portabella mushroom |
4 lemon slices, cut 1/4-inch crosswise with rind |
1 teaspoon powdered ginger |
1 teaspoon lemon pepper |
1 teaspoon thyme |
2 tablespoons lemon juice |
2 teaspoons balsamic vinegar |
1 medium eggplant, cut into 1-inch cubes |
15 -20 green beans, snapped into 2-inch pieces |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
1 teaspoon sugar |
1 teaspoon salt |
Directions:
1. LAMB.
2. Cut stew meat into teaspoon size pieces, set aside.
3. Combine Part 1 ingredients and saute 5 minutes
4. Add lamb, stirring to coat well.
5. Saute over medium heat until done, about 7 minutes.
6. EGGPLANT & GREEN BEANS
7. In a separate pan combine all of the Part 2 ingredients.
8. Saute until vegetables are tender.
9. Add to the cooked lamb mixture and stir gently to combine.
|
|