Lamb and string bean stew in tomato sauce

Heat the pot over medium heat with olive oil and brown the lamb in two batches so it does not steam, seasoned lightly with salt, about three to four minutes per side, until it releases easily and is well browned; set aside.

Turn off the heat to let the oil cool a little, add the chopped onion and more oil if needed, and cook over medium heat about 10 minutes until soft and slightly golden.

Add the grated garlic and warm a few seconds until fragrant.

Return the lamb, season with 1 1/2 teaspoons salt and plenty of black pepper, and add the crushed tomatoes; rinse the can with a little water into the pot and top up with water to just cover the meat.

Bring to a boil, reduce to low, cover and simmer about 45 minutes until the meat is tender.

Meanwhile, trim the string beans, halve the baby carrots and halve the small peeled potatoes, keeping the potatoes in water so they do not brown.

Add the string beans, potatoes and carrots with a little more salt and a teaspoon of dried dill; cover.

After five to ten minutes, once the beans soften, mix so everything is coated in sauce.

Cover and cook about 30 more minutes until the potatoes and beans are fork tender and the meat very soft; taste and adjust salt and pepper.

Garnish with finely chopped parsley and a pinch of dried mint, and let sit 10 to 15 minutes so the sauce thickens.

Serve with toasted bread and feta cheese.