Frixos Personal Chefing


Lamb Fasolaki


Both lamb and beans are the stars of the recipe, along with wonderful herbal and spice flavours from the rest of the ingredients.


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Lamb Fasolaki

Prep Time30 minutes
Cook Time1 hour 50 minutes
Course: Main Course
Cuisine: Greek
Servings: 5 People


  • 1 kg Lamb , boneless leg of lamb, cut into 5cm cubes
  • 1 kg Fresh Green Beans , washed and tip cut
  • 1000 ml Beer , lager
  • 1 large Yellow Onion , cut in very small cubes
  • 1 stick Celery , cut in very small cubes
  • 1 Carrot , cut in very small cubes
  • 2 tbsp Tomato Paste
  • 400 g Tomato Pulp , canned
  • 1 tbsp dry Coriander , ground
  • 1 tbsp dry Thyme
  • 1 tbsp dry Oregano , ground
  • 1 tsp All-Spice
  • ½ tsp Bay Leaves , ground
  • ½ cup Fresh Mint , roughly chopped
  • ½ cup Fresh Parsley , roughly chopped
  • 80 ml EVOO , Extra Virgin Olive Oil
  • 500 ml Water , warm
  • 2 tsp Coarse Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Place a large pot or casserole on high and when it heats up, a minute or two later, pour half the oil and add the lamb cubes. Sauté each side for 2-3’ until nicely colored and remove from the pan.
  • In the same pot, on medium heat pour the remaining oil and add the onions, celery and carrots and sauté for about 8’ and until nicely softened. Add the tomato paste, increase the heat, return the lamb to the pot and pour the beer. Bring to a boil and cook for about 5’, allowing for the alcohol to evaporate. Cover and simmer for 45’. During this time stir couple of times and if the beer has evaporated, then add some warm water.
  • Add the pot the tomato pulp along with all the herbs and mint, season with the salt and pepper, give it a good stir and add the beans. Add water to completely cover the lamb and the beans and simmer at low heat, with the lid on, for about 50’.
  • Just before serving add the parsley, mix well and serve with rice and yoghurt.
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