Summer is closing nearer and vegetables like beans are starting to appear. Why not making a Greek favourite, Lamb with beans, an oily and tomato-ly dish, that’s tasty and further enhanced with herbs! Keep a crusty bread handy to dip into the juices!
Tomato Braised Lamb with fresh Beans
Tomato Braised Lamb with fresh Beans
Servings: 4 People
Ingredients
- 1 kg Lamb , boneless and cut into medium size cubes (about 4 cm)
- 700 grs fresh Green Beans , ends cut and side string removed with a peeler
- 4 large fresh ripe Tomatoes , grated
- 2 medium Potatoes , peeled and cut in small cubes (about 3 cm)
- 1 large Yellow Onion , finely diced
- 80 ml tomato paste , diluted in 350 ml of water
- 3 litres Water , salted
- 20 ml Lemon juice
- 1 Bay Leaf
- 2 tablespoons fresh Parsley , leaves picked and finely chopped
- 2 tablespoons fresh Mint , home grown, leaves picked and finely chopped
- 2 tablespoons fresh Oregano , home grown, leaves picked and finely chopped
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a medium pot add the salted water and bring to a boil. Add the potatoes and cook for 15 minutes. You want them tender but not soft. Check doneness with fork, to be pierced with a bit of pressure. Remove with a slotted spoon and keep aside.
- In the meantime, put a medium-large non-stick pot or casserole over high heat and drizzle in the oil. Add the onions and sauté for 1 minute. Add the meat and sear until all sides get a nice color. Add the bay leaf, the tomatoes and paste and simmer at low heat with the lid covered for 40-45 minutes.
- Add the potatoes and the beans along with the parsley, mint and oregano, lemon juice, season with the salt and pepper and cook for further 30 minutes with the lid on. Check periodically in case more water is needed.
- Remove from heat and let the juices come together for 20 minutes before serving, garnishing with some more parsley.
