Greek Lamb Stew with Green Beans

This delicious dish has some of the wonderful flavours of Greece – it’s a favourite in our house!

Ingredients
1.3Kg lamb boneless leg or shoulder, cut in serving-sized pieces – remove as much fat as possible
2 onion (finely chopped)
1 tsp minced garlic
2 Tbsp olive oil
1 ½  cups of water
2 tsp salt
3 medium-large tomatoes (pulped) or 1 can diced tomato
1 Tbsp tomato paste
1Kg of string beans (fresh or frozen, ends trimmed)
1Kg pounds of potatoes (peeled, cut into large chunks)
1 Tbsp fresh mint (chopped)
1 Tbsp dill (fresh chopped)
1 Tbsp parsley (fresh chopped)
½ to 1 tsp crushed fennel seeds
Serves 6

Method
In a casserole or stew pot, sauté the onion and meat in the oil over medium heat until well browned.
Add water, tomatoes, tomato sauce and 1 tsp salt.
Bring to a boil, cover and simmer for 45 minutes, or until meat is tender.
Add beans, potatoes, mint, dill, parsley, fennel seeds and remaining salt.
Bring to a boil, cover and simmer for 30 minutes.
Remove from heat and let sit for 10-15 minutes before serving.

Chook’s note: this could go into the oven for a slow cook once the meat is browned. Long slow cooking can only enhance the richness of the dish but make sure to check the liquid level from time to time and add more water if needed.