Shepherd-style Lamb Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g lamb, from the le, cut into approx. 2 cm cubes
- 800 g potato (s)
- 500 g beans
- 4 garlic clove (s)
- 2 tablespoons oil
- 3 medium onion (s)
- 1 sprig thyme
- 1 sprig rosemary
- 2 bay leaves
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cut into thin slices. Chop the garlic, cut the onions into fine rings.
- Clean the beans, cut off the heads and tails, cut into bite-sized pieces and cook in boiling salted water for about 6-7 minutes.
- Heat the oil in a casserole and brown the meat on all sides. Take out and layer the potato slices alternately with onions and garlic. Sprinkle with salt and pepper, pour in water or red wine or bouillon and bring to the boil.
- Place the meat on top of the potatoes, add the spices and simmer gently under the lid for about 30 minutes over a low heat. Then add the beans and cook for another 5-7 minutes.
- A good red wine goes well with this.
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