Bean and lamb pot with feta cheese

Name: Bean and lamb pot with feta cheese
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Vegetable Onion; 600 g Leg of lamb (boneless); 2 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 heaped tbsp. flour; 1/4 l dry red wine; 5 Tomatoes; 2 Branches of rosemary; 750 g Cutting beans; 150 g Feta cheese

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Vegetable Onion
600 g Leg of lamb (boneless)
2 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 heaped tbsp. flour
1/4 l dry red wine
5 Tomatoes
2 Branches of rosemary
750 g Cutting beans
150 g Feta cheese

Directions

1
Peel and chop the onion. Wash the meat, dab dry and cut into cubes. Heat oil in a casserole or roasting pan. Fry the goulash in portions at high heat for about 5 minutes until brown.
2
Season with salt and pepper.
3
Fry the onion at the end. Add all the meat again. Dust with flour and sauté while turning. Add 1/2 l water and wine, bring to the boil. Cover and stew for about 2 hours. Add 1/8-1/4 l water if necessary.
4
Wash and quarter the tomatoes. Wash the rosemary, dab dry and cut into large pieces. After 1 hour cooking time add rosemary and tomatoes to goulash.
5
Wash and clean the beans and cut them into pieces of about 5 cm. Cover and cook in boiling salted water for 5-6 minutes. Drain and add to the goulash about 20 minutes before the end of cooking time. Season bean pot with salt, pepper and sugar.
6
Crumble the feta over it and serve. Flat bread goes well with it.