Greek Lamb Stew with Green Beans

I like to add fresh oregano and rosemary to the pot while cooking the 40 minutes.

Ingredients

• 1/4 cup butter
• 2 tablespoons butter
• 2 lbs. lamb shoulder steaks
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 1 lb. fresh tomatoes or 1 can (16 oz.)
• 1/4 cup chopped parsley
• salt and pepper
• 2 lbs. green beans, in 1 1/2 inch lengths

Directions

In a skillet, heat butter and oil; brown meat on all sides, remove from skillet and set aside. In pan drippings saute onion and garlic until soft. Add tomatoes, parsley and seasonings; cook 5 minutes. Place meat in a saucepan; add tomato mixture and enough water to cover. Cover and cook at medium heat about 40 minutes or until meat is almost done.

Add green peans to meat; correct seasonings. Add a little more water if needed; cover and cook until green beans are tender.

Variations: Beef or veal may be used instead of lamb. Any of the following vegetables may be substituted for the green beans: 2 lbs. okra; 6 small artichokes; 2 medium heads cauliflower; 2 pounds spinach; 2 pounds small potatoes; 2 pounds small zucchini or a combination of your choice.

Submitted 6/13/05.
Source: Greek Cooking in an American Kitchen
Submitted By: Sheila Nelson
nednelson@msn.com
Greek Lamb Stew with Green Beans