Lamb Pot-Roasted with Tomato Sauce, Beans and Onions

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Preparation info
  • Serves

    Eight

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Slow-braised lamb, perfumed with tomatoes and simmered with green beans (or any vegetable of the season such as courgette, spinach or okra) is a classic Greek dish much appreciated by the Jews.

Ingredients

  • 1 kg/ lb lamb on the bone
  • 8 garlic cloves, chopped

Method

  1. Preheat the oven to 160°C/325°F/Gas 3. Coat the lamb with the garlic, cumin, olive oil, lemon juice, salt and pepper.
  2. Heat a flameproof casserole. Sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato