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


  • 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


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.

Print this recipe

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