Ingredients Jump to Instructions ↓

  1. 1 lamb boneless shoulder,

  2. 1 1/2 pounds

  3. 1 medium onion, chopped (1/2 cup)

  4. 1 1/4 cups water

  5. 2 tablespoons lemon juice

  6. 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

  7. 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

  8. 1/2 teaspoon salt

  9. 1 garlic clove, finely chopped

  10. 1/2 cup uncooked kasha (roasted buckwheat groats), (roasted medium-grind buckwheat groats)

  11. 2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


Send feedback