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Arni me Fassolakia: Lamb Stew with Green Beans


Lamb stew with string beans - Greek Food Photos

Lamb stew with green beans

Photo © N. Gaifyllia, licensed to About.com

In Greek: αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah

This is a favorite stovetop casserole with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes, and green beans. This recipe can also be made using a pressure cooker.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 4 pounds of leg of lamb, bone in (or 3 1/3 pounds of boneless leg or shoulder) cut in serving sized pieces
  • 1 onion, finely chopped
  • 7/8 cup of olive oil
  • 1 1/2 cups of water
  • 2 teaspoons of sea salt
  • 2 1/4 pounds of fresh or frozen string beans, ends trimmed
  • 3 medium-large tomatoes, pulped in blender
  • 4 tablespoons of tomato sauce
  • 2 1/4 pounds of potatoes, peeled, cut in large chunks
  • 1/2 rounded tablespoon of fresh chopped mint
  • 1 rounded tablespoon of fresh chopped dill
  • 1 rounded tablespoon of fresh chopped parsley
  • a pinch of ground cinnamon


In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned. Add water, tomatoes, tomato sauce, and 1 teaspoon of salt. Bring to a boil, cover, and simmer for 45 minutes, until meat is tender.

Add beans, potatoes, mint,dill, parsley, cinnamon, and remaining salt. Bring to a boil, cover, and simmer for 30 minutes. Remove from heat and let sit for 10-15 minutes before serving.

    Note: Add more water during cooking if necessary.

Yield: Serves 6

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