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Greek Lamb and Bean Stew

lamb, stews

2 cups dried large lima beans
2 tablespoons oil
1 pound lean boneless lamb; cut in 1-inch pieces
1 Spanish onion; chopped
4 cloves garlic; minced
1 tablespoon dried oregano
1/2 tablespoon hot pepper flakes
1 can (19 oz) tomatoes; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 each large red and green pepper; chopped
1/2 cup Kalamata olives; rinsed
1/4 cup fresh parsley; chopped

Sort and rinse beans. In large saucepan, bring beans and 8 cups cold water to boil; cover and cook for 15 minutes. Drain and return to pot. Add 8 cups water; bring to boil. Reduce heat and simmer; partially covered, for 45 minutes or until tender. Drain. Meanwhile, in large Dutch oven, heat half of the oil over high heat; brown lamb, in batches if necessary. Transfer to plate. Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano and hot pepper flakes; cook, stirring, for 5 minutes or until softened. Return meat to pan along with any juices. Add tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 45 minutes. Add beans, red and green peppers, olives and about ½ cup water to make sauce like consistency. Bake, covered, in 350 F oven for about 40 minutes or until lamb is tender. (Stew can be cooled in refrigerator and stored in airtight container for up to 3 days or frozen for up to 1 month). Stir in parsley. Total fat: 55 g

Contributor: Canadian Living Magazine (March, 1997)

Yield: 4 servings

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