Green bean stew

serves 4

  • 45 ml olive oil
  • 800 g neck of lamb
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 can (410 g) chopped tomatoes
  • 5 ml mixed dried herbs
  • 1 kg frozen green beans
  • salt and freshly ground black pepper to taste
  • 250 ml boiling water
  • 2 potatoes, peeled and quartered

Preheat oven to 180 °C. Heat olive oil in large oven-proof pot. Brown the lamb. Add onion and garlic. Stir in the tomatoes, herbs and frozen beans. Season with salt and black pepper. Add boiling water and stir well. Put potatoes on top. Cover and put in the oven for 1 to 1 ½ hours until meat is tender. Check now and then that it’s not drying out. If so, add a little water.