1kgLamb, boneless and cut into medium size cubes (about 4 cm)
700grsfresh Green Beans, ends cut and side string removed with a peeler
4largefresh ripe Tomatoes, grated
2mediumPotatoes, peeled and cut in small cubes (about 3 cm)
1largeYellow Onion, finely diced
80mltomato paste, diluted in 350 ml of water
3litresWater, salted
20mlLemon juice
1Bay Leaf
2tablespoonsfresh Parsley, leaves picked and finely chopped
2tablespoonsfresh Mint, home grown, leaves picked and finely chopped
2tablespoonsfresh Oregano, home grown, leaves picked and finely chopped
4tablespoonsEVOO, Extra Virgin Olive Oil
2teaspoonsSea Salt
1teaspoonfreshly 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.
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.