This is a traditional Greek way of preparing lamb, where lamb is browned along with onion and then simmered in a light tomato sauce with green beans until tender. This recipe would be delicious served over pasta or rice, or just as it is with some crusty bread to dip into the sauce. A lovely way to serve this dish would be with a sprinkle of feta cheese over the top.
- 600g lamb stewing meat
- 300g fresh green beans
- 600g Passata
- 225ml beef stock
- 1 large red onion
- 2 large garlic cloves
- 4 or 5 chopped mint leaves
- Salt and pepper
- 2 tbsp. vegetable oil
Chop the onion into rings. Wash and trim the green beans. Mince the garlic cloves.
Trim any fatty bits off the lamb and if it’s not already cut into chunks, cut it into chunks.
Heat the oil in a large frying pan and brown the lamb and onion on all sides. Stir in the green beans, mix well and cook for another five minutes or so.
Stir in the Passata, beef stock, minced garlic cloves, half the mint leaves, and a healthy pinch of salt and pepper.
Bring to a simmer and cover. Simmer for another hour or so and then check to see if the lamb is cooked. If there is still too much liquid, uncover the pan and simmer until the liquid is to the desired thickness.
Once cooked, stir through the remaining mint leaves.