Summary

Ingredients

• 1 kg lamb
• 4 large onion (s)
• 300 g beans, reen
• 1 medium zucchini
• 7 medium potato (s)
• 2 cloves garlic)
• 500 ml tomatoes, diced, alternatively 6 large beefsteak tomatoes
• 3 teaspoons salt
• 1 teaspoon rosemary, dried, ground
• 2 bay leaves
• 2 tablespoon olive oil
• 1 tablespoon honey
• pepper
• Chili powder
• Paprika powder
• 1 liter chicken broth, possibly more
• 400 ml lamb stock, possibly more
• 2 tablespoon soy sauce
• 3 stalks savory

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Instructions

1. Preheat the wood oven to 200 ° C.
2. Remove the tendons and fat from the lamb and cut into bite-sized cubes. Peel the onions and cut into rings. Core the zucchini and cut into bite-sized pieces. Clean the beans and cut them into bite-sized pieces. Peel the potatoes and cut into larger cubes. Press the garlic cloves.
3. Put everything in a large ovenproof saucepan. Add the pureed tomatoes, spices, bay leaves, olive oil, honey, soy sauce, savory and rosemary. If possible, let everything cool overnight. If this is not possible, let it stand for at least an hour with the stock and lamb stock. Otherwise, add the stock after marinating.
4. Put the lamb pot in the preheated oven and let it stew for approx. 2 - 3 hours. Stir everything after an hour and add more stock if necessary. After 3 hours the meat is nice and tender.
5. Tip: The stove should keep 200 ° C, at least 150 ° C, otherwise add another piece of wood.
6. The consistency of the food is like a stew, bread can be served with it.