Fasolakia With Lamb Or Veal Recipe

Using a pressure cooker, place your lamb or veal (season with salt & pepper) and enough water to cover your meat in the vessel. Close the cooker (according to manufacturer's instructions), bring it to a whistle, lower heat and simmer for 30 minutes. Allow sufficient time for the pressure to subside, open your pressure cooker and reserve the meat and good veal/lamb stock.

In the same pressure cooker (now you're simply using it for braising), add your olive oil and onions and saute for 5 minutes to soften. Now add your beans, garlic, parsley, dill, mint, tomato and bring to a boil. Season with salt & pepper, cover the pot and lower the heat. Simmer for 30 minutes.

After 30 minutes, add your veal/lamb, some of the stock (depends how thick or thin you like your stew) and the potatoes and simmer for another 30 minutes. Adjust for seasoning and serve.

(FYI...no need for a knife here as the meat is fork tender, moist and flaky).

If you do not use a pressure cooker use a stewing pan but it needs much more time to cook (about 1 h 30 mnts).