Lamb and Green Bean Stew


Serves: 12

  • 3 tablespoons (60ml) olive oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 kg boneless lamb shoulder, cut into 5cm pieces
  • 250g diced tomatoes or tomato puree
  • 3 cups (750ml) hot water
  • 1 kg fresh green beans, trimmed
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon dried oregano
  • 1 pinch ground cinnamon
  • salt and pepper to taste



Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours


Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.

Stir in green beans. Season with parsley, mint, oregano, cinnamon, salt and pepper. Continue cooking until beans are tender.



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