Lamb with green beans
4 servings
30 minutes
Lamb with green beans is an exquisite Georgian dish that combines the tenderness of meat with the freshness of vegetables. Georgian cuisine is renowned for its rich aromas and flavors, and this recipe is a vivid example. Lamb sautéed in vegetable oil develops an appetizing golden crust and then simmers to tenderness, absorbing the juices and aromas of sautéed onions, sweet peppers, and tender beans. The result is a dish with a deep meaty flavor and a hint of vegetable freshness. It is recommended to serve with parsley or dill for brightness and completion. Traditionally enjoyed with Georgian bread or lavash, its rich taste pairs wonderfully with a glass of red wine.
1
Wash the lamb, cut it into small pieces (3-4 pieces per serving), place in a shallow pot, and fry in heated oil.
- Lamb: 500 g
- Vegetable oil: 2 tablespoons
2
After that, pour water over the fried lamb so that it is covered, and simmer covered for 30-40 minutes.
- Lamb: 500 g
3
Then add the fried onion, finely chopped green beans, cleaned of strings, chopped red pepper, season with salt and pepper, and continue simmering until the lamb is fully cooked.
- Onion: 1 head
- Green beans: 400 g
- Red sweet pepper: 2 pieces
4
When serving lamb with beans, transfer to a warmed dish and sprinkle with parsley or dill.
