Greek Lamb with Green Beans and Tomatoes

    1 hour 20 minutes

    A traditional Greek method of preparing lamb by browning it in olive oil with onions then simmering in a tomato sauce.

    43 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 600g diced lamb
    • 1 large red onion, diced
    • 1 kg fresh green beans, washed and trimmed
    • 1 jar (425g) passata
    • 1 cup (235ml) water
    • salt and pepper, to taste
    • a small handful of chopped fresh mint leaves

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Heat oil in a large frying pan over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
    2. Stir in passata, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender. Check halfway through cooking - if there is too much liquid, simmer uncovered for the remaining 30 minutes.


    Passata is an Italian tomato sauce made from sieved tomatoes (to remove the seeds and skin). If you don't have a jar of Passata, blend a can of crushed tomatoes as a substitute.

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    Reviews in English (35)


    Although I followed the recipe to the letter, it just didn't taste as good as I thought it would. There were far too many beans and it was very watery. It was easy to make but tasted somewhat bland. My husband and I both decided this would not remain in the recipe box.  -  29 Sep 2008


    My mother gave this 4 stars, my father gave it 3 and I gave it 5 - so I'll settle on 4. I thought it was delicious, but I used lamb stew meat that was on the bone and it wasn't nearly enough meat. Next time I'd search until I found boneless lamb stew meat. Very tasty dish!!  -  29 Sep 2008


    I used beef instead of lamb and it was wonderful. It was served over rice and we tried it over pasta. Both were very tasty.  -  29 Sep 2008