Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 12

 



"This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that is easy to prepare and tastes awesome!" 

INGREDIENTS: 

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

DIRECTIONS:

1. Heat oil in a large pot over medium heat. Sauté 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.

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





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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
       
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