The lamb should be cooked n a saute or other suitable pan, at a high heat with no added oil, until it begins to brown. Add chopped leek and stir together well. Cover the pan with a glass lid, and allow to cook for twenty minutes to half an hour at a low heat, stirring occasionally. Blend the six garlic cloves together in a vegetable chopper, and add to the pan. Add boiling water, and some lamb stock. Allow to simmer for another 45 minutes or so.
Add the washed potatoes to a lidded pan with an inch of water, add salt, and bring to the boil. Dust some oregano on top of the potatoes. Cook for twenty to twenty-five minutes. Add the green beans to the pot six minutes before the end of the cooking time, and allow to steam on top of the potatoes. Remove the potatoes and the green beans from the pot with a slatted spoon or with cooking tongs. Serve piping hot.