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 tbsp olive oil
- 2 onions, coarsely chopped
- 800 gm boneless lamb shoulder, cut into 3cm pieces
- 340 gm (about 3) vine-ripened tomatoes, coarsely chopped
- 1½ tbsp tomato paste
- 150 ml dry white wine
- 350 gm green beans, trimmed
- 2 tbsp dill, finely chopped, plus extra to serve
- 1 tbsp flat-leaf parsley, finely chopped
- 1 lemon, juice only
- 1Heat 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).
- 2Add 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).
- 3Add 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.
Drink Suggestion: Rich shiraz.