Summary

Ingredients

• 500 g lean lamb
• 3 tablespoon oil
• 2 large onions
• 1 tablespoon butter or margarine
• 500 g auberine (s)
• 250 g zucchini
• 500 g potato (s)
• 250 g okra pods
• 250 g mild peppers
• 500 g tomato (s)
• 250 g beans, reen
• pepper
• 0.75 liter ¾ meat broth

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Instructions

1. Wash the meat, pat dry and cut into cubes. Heat the oil in a saucepan and fry the meat all over. Peel and roughly dice the onions and add to the meat. Add fat and salt. Stew in a closed saucepan over a mild heat for 30 minutes. Clean and wash the eggplant and zucchini. Cut aubergines into cubes and zucchini into slices. Peel, wash and dice the potatoes. Remove the stalks from the okra pods and hot peppers. Halve the peppers lengthways, remove the seeds. cut into the tomatoes crosswise, scald, peel, quarter, remove seeds. Clean, wash and break the green beans into pieces. Season the vegetables with salt and pepper, fold into the lamb. Add the stock, bring to the boil. Close the pot and stew everything in the preheated oven at 175 degrees for about 1 hour. Serve immediately.