Summary

Ingredients

• 600 g le lamb, loosened
• 2 onion (s), peeled
• 2 clove (s) garlic, peeled
• 250 g potato (s)
• 2 zucchini
• 1 large eggplant (s)
• 1 can tomato (s), peeled
• 3 tablespoon olive oil
• salt and pepper
• 2 tablespoon flour
• 1 teaspoon paprika powder, noble sweet
• 1 pot thyme
• 1 can beans, white (425 ml)
• some lemon juice

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Instructions

1. Wash, pat dry and dice the meat. Cut the onions into wedges, chop the garlic. Peel, wash and halve the potatoes. Clean, wash and chop the zucchini and aubergine. Roughly chop the canned tomatoes.
2. Heat the oil in a Dutch oven. Fry the meat and onions in it. Season with salt and pepper. Add the garlic, aubergine, zucchini and potatoes and sauté briefly.
3. Dust with flour and paprika and sweat. Deglaze with 1/2 liter of water and the tomatoes. Cover everything and let simmer for 45 minutes.
4. Wash the thyme and pluck the leaves off. Drain the beans. Add the thyme and beans to the meat approx. 15 minutes before the end of the cooking time. Season with lemon juice, salt and pepper. It goes well with flatbread.