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When you put lamb together with kasha, lemon and hearty-flavored herbs, it’s the flavors of Eastern Europe that you are mingling.
Recipe by EatBetterAmerica
Prep Time
10min
Total Time
1hr34min
Servings
6servings
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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.
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Kasha is the Russian word for porridge made from buckwheat kernels or groats (oats with the hulls removed). To most Westerners, kasha has come to mean the roasted buckwheat kernels themselves, which are packaged and sold as kernels, groats and kasha.
About 2 cups fresh green beans, cut into pieces or cut French-style into lengthwise strips, can take the place of frozen beans when produce is abundant.
*Percent Daily Values are based on a 2,000 calorie diet.
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