Greek Lamb and Green Bean Stew
This is a wonderful and easy preparation that is a hearty meal for the whole family. I often serve it over rice or orzo (rice-shaped pasta), with a nice tomato and cucumber salad and good bread. A simple, fresh and delicious taste of the Greek Isles!
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 500g lamb shoulder blade, sliced
- salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 125ml dry red wine
- 350g diced tomatoes
- 400ml passata
- 250ml lamb stock
- 1/2 lemon, zested and juiced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 500g fresh green beans, trimmed
- 4 tablespoons chopped fresh parsley
Method
Prep:30min ›
Cook:2hr20min ›
Ready in:2hr50min
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, passata, lamb stock, lemon zest and juice, oregano, cinnamon and bay leaf. Bring back to the boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (15)
Had been watching " Floyd Round The Mediterranean" and it had given me a hunger for lamb, garlic, citrus juices and fresh herbs with a Greek twist. Searching for a suitable recipe found this one, it was ideal. My next door neighbour's runner beans have gone crazy and have invaded my garden, so the chance to do something different with them appealed. I've just eaten the result with plain steamed jasmine rice and a tomato, cucumber and mint salad. It was gorgeous, very very tasty. It was easy to make, which is good, because I'll definitely be using it again. - 18 Sep 2013
Really enjoyed this. Made the mistake of adding a whole lemon juice and zest but didn't seem to be too bad after cooking. Was really tomatoey and the beans were delicious. Can't say I could taste the cinnamon so might try again with a bit more but the parsley on top was really tasty. You can't overdo that! - 13 Sep 2015
Loved this recipe, but I changed it alittle...used 28oz. can of crushed tomatoes only; reduced the stock to 1/2c; and added a 1/4 teaspoon each of allspice and ground cloves put everything in a crock pot and cooked on low for 5 hours. I served it with bulger wheat. - 18 Mar 2009 (Review from Allrecipes US | Canada)
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