LAMB WITH FRESH VEGETABLES

Arni me Freska Lahanika

YIELD: 6 SERVINGS

Another popular lamb casserole uses fresh vegetables with a light tomato sauce. Once again, the vegetable combinations are endless. Note that cabbage, fava beans, and brussels sprouts take the longest to cook. Eggplant, okra, celery, potatoes, and string beans take a moderate time to cook; dandelion greens, peas, spinach, and zucchini take the least time.

       3 pounds boneless lean shoulder of lamb, or other lamb stew meat

       4 tablespoons butter

       1½ cups minced onions

       1 cup tomato sauce

       1 cup water

       salt and pepper to taste

       ¼ cup chopped parsley your choice of vegetables (see below)

       lemon wedges

Cut lamb into 3-inch pieces. Melt butter in a saucepan or casserole; add meat and onions and brown well over moderate heat. Add tomato sauce, water, salt, pepper, and parsley. Bring mixture to a boil, cover, and simmer for 45 minutes, or until meat is tender. Add more water if necessary. Add vegetables and cook according to instructions below. Serve with lemon wedges.

VEGETABLES

Brussels sprouts—2 pounds, cleaned. Cook 45 minutes with meat.

Cabbage—1 large head, cut into wedges. Cook 45 minutes with meat.

Celery—3 bunches, cut into 2- to 3-inch pieces. Cook 30 minutes with meat.

Dandelion greens—2 pounds, chopped. Cook 20 minutes with meat.

Eggplant—2 to 3 large, peeled and cut into 2-inch cubes. Place in large bowl or colander and lightly salt. Cover with heavy plate to drain for 15 minutes; rinse and dry. Cook 30 minutes with meat.

Fava beans—2 to 3 pounds, shelled. Any tender outer skins can be added with beans to casserole. Add ½ cup chopped fresh dill. Cook 45 minutes with meat.

Okra—2 pounds, trimmed, or two 10-ounce packages frozen okra, thawed. Cook 30 minutes with meat.

Peas—3 pounds, shelled, or 2 pounds frozen peas, thawed. Cook 5 minutes with meat.

Potatoes—6 to 8, peeled and quartered. Add 1 teaspoon cinnamon. Cook 30 minutes with meat.

Spinach—3 pounds, chopped. Cook 10 to 15 minutes with meat.

Green beans—2 pounds, trimmed. Cook 30 minutes with meat.

Zucchini—2 pounds, scrubbed well and cut into 3-inch pieces. Cook 20 minutes with meat.

Note: In Greek cooking, the vegetables are cooked to a well-done stage; they are not served crispy.