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
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
