Braised lamb with runner beans and tomatoes from Smashing Plates: Greek Flavours Redefined by Maria Elia

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Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 1 hour or overnight. Can substitute flat beans for runner beans.

  • foodgloriousfood on February 01, 2024

    Unlike the other reviewers I didn’t love this. I thought it was very ordinary.

  • Melanie on March 08, 2015

    I also thought that this recipe was a success, used lamb forequarters as there was a limited selection of meat on the bone. The cooking time for the potatoes was off (possibly due to the size of potatoes used) and mine needed slightly longer. Tastes nice reheated second day with some extra water added.

  • Astrid5555 on December 28, 2014

    This recipe is a real winner! Reminiscent of goulash but with a delicious tomato sauce lamb neck is simmered for two hours on the stove top. In the end quartered potatoes are added as well and cooked in the sauce. Left out the runner beans and rather served with a green salad. This will go into the regular rotation!

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