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Nutrition Facts (per serving) | |
---|---|
1299 | Calories |
82g | Fat |
54g | Carbs |
86g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 1299 |
% Daily Value* | |
Total Fat 82g | 106% |
Saturated Fat 25g | 127% |
Cholesterol 281mg | 94% |
Sodium 979mg | 43% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 10g | 37% |
Total Sugars 11g | |
Protein 86g | |
Vitamin C 44mg | 219% |
Calcium 149mg | 11% |
Iron 9mg | 53% |
Potassium 2313mg | 49% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Lamb is a popular ingredient in Greek cuisine, and in this recipe, the meat is the star of a rich and flavorful stew. This Greek lamb stew is called arni me fassolakia, which in Greek is αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah. The recipe is made with bone-in or boneless leg of lamb that is cut into bite-sized pieces; this is stewed on the stovetop with tomatoes, potatoes, and green beans. Fresh herbs including mint, dill, and parsley contribute wonderful herbal flavor while a pinch of cinnamon finishes the dish with a little warm spice.
The base of the broth is made with tomatoes, calling for fresh tomatoes that have been chopped up a bit in a blender, along with some tomato sauce. You can use canned whole or diced tomatoes if you like; if whole, remove the tomatoes to process.
This Greek stew recipe takes about an hour and a half to cook, but it can also be made using a pressure cooker for quicker preparation. Make this delicious stew on a rainy day or cold winter evening—all you need is some crusty bread on the side.
Ingredients
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7/8 cup olive oil
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4 pounds leg of lamb, cut into serving-sized pieces
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1 onion, finely chopped
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1 1/2 cups water
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3 medium to large tomatoes, pulped in a blender
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1/4 cup tomato sauce
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2 teaspoons sea salt (divided)
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2 1/4 pounds fresh or frozen string beans, ends trimmed
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2 1/4 pounds potatoes, peeled and cut into large chunks
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1/2 rounded tablespoon chopped fresh mint
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1 rounded tablespoon chopped fresh dill
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1 rounded tablespoon chopped fresh parsley
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1 pinch ground cinnamon
Steps to Make It
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Gather the ingredients.
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In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
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Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
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Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
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Add the beans, potatoes, mint, dill, parsley, cinnamon, and the remaining teaspoon of salt.
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Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
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Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
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Enjoy.
Recipe Variation
Rather than the leg of lamb, use 3 1/3 pounds of boneless lamb shoulder.