Hearty Lamb Ragout from Belly Flap
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beans, dried black
- 600 g lamb, (belly flap)
- 2 small onions
- 4 medium tomato (s)
- 2 tablespoon olive oil
- Cayenne pepper
- cumin
- salt
- 1 tablespoon tomato paste
- 8 medium potato (s)
- 3 stalks marjoram, fresh
Print Recipe
Pin Recipe Instructions
- Boil the beans in salted water for about 15 minutes in a pressure cooker or let them soak in salted water overnight.
- Cut the belly flaps into bite-sized pieces (I also used the lamb heart on this occasion). Cut the onions into half rings, peel, core and chop the tomatoes.
- The beans are now ready. Catch this in a sieve, keep the bean water (rather dark). At the bottom there is a thicker layer of the beans, which will later be used to thicken the stew.
- Fry the meat in olive oil, add the onion, season with cayenne pepper, cumin and salt, roast 1 tablespoon of tomato paste and deglaze with bean water. Add the tomatoes and let everything stew until the meat is tender.
- Peel the potatoes and cut them into bite-sized pieces, add them directly to the stew and add the remaining (thick) bean water, simmer everything again until the potatoes are cooked. Add fresh marjoram and beans, let it steep and enjoy!
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