Table for 10 under the open sky, Vamos, Crete
Old mill stones used for pressing olives into oil, Vamos, Crete
Well then. It’s been quiet over here again—we’ve been busy with back to school and activities and laundry and well, all the stuff. Now that everyone’s settled, more or less, back into their autumn schedules, I’m going to get back to regular blogging (ok, let’s cross our fingers there, folks).
This recipe is another one we learned to make during our cooking lesson in Crete, and though I’m not much of a lamb lover, it was pretty tasty. This one is easy to make and you can leave it to cook while you get on with other things, like writing blog posts.
I might share one more Greek recipe with you next week, or I might go back to my regular programming of traditional British recipes. Leave a comment below, if you wish, and tell me if you have an opinion one way or another.
On with the recipe (not sure how many servings it makes, other than lots):
Green Beans with Lamb
1 kg/2.25 lbs leg of lamb, cut into bite-size pieces
1 kg /2.25 lbs green beans, fresh or frozen
1 cup olive oil
1 large onion, chopped
3 carrots, grated
4 fresh tomatoes, grated, or 2 cups crushed canned tomatoes
1 cup tomato sauce
2 cups water
salt and pepper to taste
1. Saute lamb and onions in olive oil for about 10 minutes.
2. Add carrots, salt and pepper and mix well.
3. Add the tomato sauce and the water. Let it cook for about 40 minutes.
4. Add the beans, mix well and cook for about 30 more minutes.
Tip: You may add a spoon of sugar in the sauce, if you like.
expatrimummy 