Summary

Ingredients

• 500 g lamb (shoulder) with bone or beef
• 2 large onions
• 2 large zucchini
• 1 small eggplant (s)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), green
• 200 g beans, reen
• 1 large carrot (s)
• Salt and pepper, pepper
• 2 tablespoon tomato paste
• 2 tablespoon paprika pulp, beaver salca
• 1 large tomato (s)
• 0.5 tablespoon ½ parsley, dried,
• 2 cloves garlic
• 1 large potato (s)

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Instructions

1. Have meat cut by the butcher, if possible, with bones Briefly sauté onions, garlic, then add meat and sauté until it has the grayish color (let sear over low heat). Add tomato paste to the meat. Add salt and pepper and stew briefly. Peel and dice the tomato and add. Deglaze with 1-2 cups of water, bring to the boil, reduce the heat and cook until the meat is tender, approx. 30 minutes.
2. In the meantime, prepare all the vegetables:
3. Cut the potato, zucchini and aubergine into cubes, pepper into pieces, carrot into thin slices and beans into bite-sized pieces. Then gradually add to the meat. First the vegetables that take the longest.
4. Potatoes, beans + carrots first, after 10 minutes peppers, eggplant and zucchini. cook for another 10-15 minutes.
5. At the end, round off with the finely chopped herbs.
6. If you are in a hurry, use turkey breast instead of lamb or beef. Then the meat does not have to cook long beforehand but the vegetables are added as described above immediately after pouring the water.