|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.|
This is a favorite Greek lamb stew recipe made on the stovetop with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes, and green beans. This Greek stew recipe can also be made using a pressure cooker.
In Greek, the dish is αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah.
4 pounds leg of lamb, cut in serving-sized pieces
1 onion, finely chopped
7/8 cup olive oil
1 1/2 cups water
2 teaspoons sea salt
3 medium to large tomatoes, pulped in blender
4 tablespoons tomato sauce
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
In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned.
Add water, tomatoes, tomato sauce and 1 teaspoon of salt.
Bring to a boil, cover and simmer for 45 minutes, until meat is tender.
Add beans, potatoes, mint, dill, parsley, cinnamon, and remaining salt.
Bring to a boil, cover and simmer for 30 minutes.
Remove from heat and let sit for 10 to 15 minutes before serving.
Note: Add more water during cooking if necessary.
- Rather than the leg of lamb, use 3 1/3 pounds of boneless lamb leg or shoulder.