Summary

Ingredients

• 600 g le lamb (le), loosened
• 3 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• salt
• 0.5 teaspoon ½ chili powder
• 2 bay leaves
• 0.5 ½ pot thyme
• 0.5 ½ lemon (s), untreated, remove the grated zest
• 400 g potato (s)
• 300 g beans, reen (princess beans)
• 100 g sour cream, liquid
• 1 tablespoon flour
• pepper
• 0.75 liters ¾ water

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Instructions

1. Cut the loosened meat into 2-3 cm cubes. Peel the onions and cut into wedges. Peel the garlic and press through the garlic press.
2. Heat olive oil and fry the meat cubes vigorously. Season with salt and chili powder. Add onions and garlic and fry with. Deglaze with 3/4 l water. Add the bay leaves and stew everything for about 30 minutes. Chop the thyme. Season the lamb with thyme and lemon zest. Braise for another 30 minutes.
3. In the meantime, peel and wash the potatoes and cut them into wedges. Cook in boiling salted water for about 15 minutes. Clean the green beans and cook in salted boiling water for about 15 minutes. Then pour both off.
4. Mix the sour cream and flour until smooth. Thicken the meat sauce with it. Add the potatoes and beans to the lamb, season and serve hot.