Syrian Lamb With Green Beans And Rice Recipe

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1/4 to 1/2 cup broken vermicelli

2 medium onions chopped

2 pounds fresh green beans, snapped and cut into bite size pieces

1 small red pepper

1 bay leaf

1 stick butter

1/4 cup water

1 small red pepper, chopped

3 tablespoons butter

1 (28-ounce) can crushed tomatoes

1 teaspoon chopped dried Greek oregano

2 cloves chopped garlic

4 to 6 shoulder lamb chops, fat removed and bones in for flavor

4 cups chicken stock

2 cups basmati or long grain rice

2 large cloves garlic

Salt and pepper, to taste

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