Greek Potato and Lamb Casserole with Green Beans

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This one-dish dinner also reheats well. Whole grain Italian bread makes a nice accompaniment.

V2 lb. lean lamb, cut in 3/4-inch pieces (see note)

1 cup lowfat plain yogurt

2 garlic cloves, crushed

1 tsp. grated fresh ginger

2 tsp. sweet paprika x/2 - 1 tsp. salt to taste

% tsp. freshly ground black pepper, to taste

1 medium onion, chopped

2 medium tomatoes, chopped

2 medium yellow-fleshed potatoes such as Yukon Gold, peeled and cut in 1-inch pieces

% lb. fresh green beans, trimmed and halved crosswise

In bowl, combine lamb, yogurt, garlic, ginger, paprika, and salt and pepper, if desired, until well mixed. Cover and refrigerate 2 to 4 hours.

Preheat oven to 350 degrees.

Generously spray small Dutch oven with cooking spray. Add onion and

Recipe continues on page 22

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American Institute for Cancer Research

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tomatoes. Sauté over medium-high heat until vegetables are soft, 10 minutes, stirring often.

Spoon mixture over lamb, stirring to combine. (This helps prevent yogurt from curdling during cooking.) Turn lamb mixture into the Dutch oven. Add potatoes and green beans; cover. Bring casserole just to a slow boil.

Transfer pot to oven. Bake until lamb and potatoes are tender, about 45-50 minutes.

Note: Use lamb from the leg or shoulder, trimmed of all visible fat.

Makes 4 servings. Per serving: 216 Calories, 5 g Total Fat (2 g Saturated Fat), 28 g Carbohydrates, 19 g Protein, 4 g Dietary Fiber, 92 mg Sodium.

Stews

Gevetch

This Romanian recipe proves that meatless stews can be hearty and satisfying. If you are missing a vegetable or two, the final product will still be delicious.

y2 Spanish onion, diced (1 cup) 1 large garlic clove, chopped 1 medium white-skinned boiling potato, peeled and cut in 1-inch pieces (1 % cups) 1 medium sweet potato (8 oz.) peeled, halved and cut in 1-inch pieces % medium head green cabbage (6 oz.) cut in 1-inch pieces (1 V2 cups) 3 oz. white mushrooms, halved

1 bay leaf

2 medium carrots, cut in 1-inch pieces (1 cup)

1 medium celery rib, cut in 1-inch slices (34 cup)

1 medium green bell pepper, cut in 1-inch pieces (1 cup) V2 medium cauliflower, in large florets

(about 12-13 florets) V2 small eggplant (1 y4 lb.) peeled and cut in 1-inch cubes (3 cups)

1 % cups shelled fresh lima beans or frozen limas (not baby limas)

% cup coarsely chopped flat-leaf parsley 4 oz. fresh green beans, trimmed

2 medium tomatoes, seeded and coarsely chopped (2 cups)

1 cup tomato juice 1 Tbsp. tomato paste 1 tsp. paprika y2 tsp. dried oregano Salt and freshly ground black pepper, to taste

In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.

Dissolve tomato paste and paprika in tomato juice. Stir in oregano. Pour over vegetables.

Cover and bring liquid to a boil over medium-high heat. Reduce heat and simmer until vegetables are tender, about 30 minutes. Season with salt and pepper, if desired. Cool at least 20 minutes before serving.

Makes 8 sevvings. Pev sevving: 205 CaSovies, •¿I g Total Fat (<I g Saturated Fat), 30 g Cavbohydvates, I0 g Pvotein, I0 g Dietavy Fibev, I29 mg Sodium.

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