- In a large saucepan, heat oil over medium-high heat; add garlic and cook for about 3 minutes, or until golden. Add lamb cubes to pan and brown on all sides.
- Add beer, chicken stock and tomato paste; scrape the browned bits from the bottom of the pan. Add leek rings, carrots and the bay leaf, and bring to a boil. Cover and lower heat to medium-low. Cook for 45 minutes, or until meat is tender.
- Add green beans and continue cooking for 15 minutes, or until vegetables are tender-crisp.
- Season with salt and pepper to taste. Stir in oregano and mint. Savour stew with a mash of celery root and potatoes.
Variation: For a taste of India, replace oregano by garam masala. Replace leek by onion, beer by chicken stock, and green beans by a tin of chick peas.