Summary

Ingredients

• 2 kg shoulder lamb
• 2 kg onion (s), finely diced
• 1 kg beans, (French beans)
• 30 g salt
• 6 g pepper
• 4 g curry powder
• 2 clove (s) garlic, finely chopped
• 2 teaspoons mustard
• 1 tablespoon herbs, (herbs Provence)
• 300 g bacon, without rind, smoked and mixed, diced
• 1 kg potato (s), floury boiling

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Instructions

1. Mix the meat with the salt, the spices, herbs of Provence and the mustard, fry with the garlic and bacon in a large saucepan or roasting pan with OIL. Add the finely diced onions, fry them briefly and then simmer on the lowest setting in a closed pot for about 2.5-3 hours.
2. Do not add any liquid, it comes from the onion that dissolves. Peel and dice the potatoes and cook for the last 30 minutes.
3. Clean and trim the French beans, cook in salted water for 20 minutes and mix into the stew.