Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Remove beans from their pods and put shelled beans in a quart of boiling, salted water for 1 minute. Drain and run under cool water. When cooked, remove beans from their inner shells by tearing off a small piece from the rounded end with your fingernail. Squirt the beans out by pinching the opposite ends. Meanwhile, put oil and butter in a large, heavy-bottomed skillet over medium heat. Add onions and cover. Cook, stirring periodically, about 20 minutes, uncovering for the last 5 minutes, until lightly browned. Set aside. Bring stock to a boil in a large saucepan and add Bulgar. Bring to a boil again, reduce to a simmer, and cover. Cook about 8-10 minutes. Add beans, lamb, thyme, salt and pepper. Stir and cook 3-5 minutes more. Remove from heat and let steam 10 minutes. Fluff with a fork and pour onto platter. Top with onions, chives and mint. Yield: 4 main dishes or 6 side dishes Nutritional information: 251 calories and 5.3 grams of fat per main dish without lamb Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF097 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
