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Ingredients

  • 500g dried red kidney beans, soaked overnight in cold water and drained Serves 6
  • ½ cup olive oil
  • 1.5kg boneless lamb - shoulder
  • 1 onion, grated
  • 400ml tomato juice
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 Tablespoon red wine vinegar
  • ½ cup freshly chopped parsley
  • 1 small chilli, chopped
  • Salt and pepper

Tags

Meat Lamb

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Greek Lamb in Tomato Sauce with Red Beans

Method

  • Put the beans in a pot, cover with water and bring to a boil
  • Boil vigorously for 15 minutes, then drain and discard the water, pour in fresh water to cover, bring to a boil and simmer for 15-30 minutes, or until half cooked
  • Drain and discard water
  • Heat the oil in a large pan
  • Add the meat and cook over high heat, turning occasionally, until browned all over
  • Add the onion, reduce the heat, and cook stirring occasionally for 5 minutes, until softened
  • Pour in the tomato juice and add the tomato paste, sugar, vinegar, parsley, chilli and beans
  • Mix well, season with salt and pepper, and pour in 2 cups water
  • Cover and simmer over low heat, adding a little more water if necessary, for 1-2 hours, until the meat and beans are tender and the liquid has reduced
  • Serve and enjoy