Beans cooked for this long would be overdone in most dishes, but
in traditional Greek food they just work. This recipe is adapted
from Modern Greek by Andy Harris.
2 tbspolive oil2onions, coarsely chopped800 gmboneless lamb shoulder, cut into 3cm pieces340 gm(about 3) vine-ripened tomatoes, coarsely chopped1½ tbsptomato paste150 mldry white wine350 gmgreen beans, trimmed2 tbspdill, finely chopped, plus extra to serve1 tbspflat-leaf parsley, finely chopped1lemon, juice only
Heat olive oil in a large casserole over medium-high heat, add onion, sauté until tender (4-5 minutes), add lamb and cook until browned (5-6 minutes).
Add tomato, tomato paste, wine and 125ml water, bring to the simmer, reduce heat to low, cover and cook until lamb is tender (1-1½ hours).
Add beans and a little more water if required and cook until beans are very tender (15 minutes). Add herbs and lemon juice, season to taste, simmer until lamb is tender and sauce has reduced (30 minutes), scatter with extra dill and serve hot.