• 1 kg lamb
• 1 kg green beans, wash and with their string removed (use frozen ones if you want to avoid the cleaning procedure)
• 5 spoons olive oil
• 1/2 kg finely chopped onions
• parsley, finely chopped
• 150 ml vegetable stock
• Salt
• Pepper

Cut the meat in servings. Heat oil in a saucepan and saute the meat with the onions. Add salt, pepper and vegetable stock and simmer for 1,5 hour. Then add the green beans, the parsley and some more salt and simmer until the green beans are tender. During the whole cooking procedure you might need to add some exra water.