|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 82g||106%|
|Saturated Fat 25g||127%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 10g||37%|
|Total Sugars 11g|
|Vitamin C 44mg||219%|
|*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.
7/8 cup olive oil
4 pounds leg of lamb, cut into serving-sized pieces
1 onion, finely chopped
1 1/2 cups water
3 medium to large tomatoes, pulped in a blender
1/4 cup tomato sauce
2 teaspoons sea salt (divided)
2 1/4 pounds fresh or frozen string beans, ends trimmed
2 1/4 pounds potatoes, peeled and cut into large chunks
1/2 rounded tablespoon chopped fresh mint
1 rounded tablespoon chopped fresh dill
1 rounded tablespoon chopped fresh parsley
1 pinch ground cinnamon
Steps to Make It
Gather the ingredients.
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.
Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
Add the beans, potatoes, mint, dill, parsley, cinnamon, and the remaining teaspoon of salt.
Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
Rather than the leg of lamb, use 3 1/3 pounds of boneless lamb shoulder.