Bean and potato stifado with lamb

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 6
  • 1 kg Lamb (leg)
  • 3 Onions
  • 3 Garlic cloves
  • 5 Stem(s) Thyme
  • 3-4 Tbsp Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Tomato paste
  • 800 g Cutting beans
  • 750 g Potatoes
  • 500 g Tomatoes
  • 100 g Feta

Directions

  1. 1

    Dab meat dry and dice roughly. Peel onions and garlic. Coarsely dice onions, chop garlic. Wash the thyme and pluck the leaves.

  2. 2

    Heat the oil in a large frying pan. Sauté the meat in it in portions. Season with salt and pepper. Fry onions and garlic briefly. 3⁄4 l Stir in water, tomato paste and thyme and bring to the boil.

  3. 3

    Cover and stew at low heat for about 1 3⁄4 hours.

  4. 4

    In the meantime clean, wash and cut the beans into diagonal pieces. Peel, wash and roughly dice the potatoes. Add both to the meat after approx. 1 hour cooking time and braise.

  5. 5

    Wash and dice the tomatoes. Add the tomatoes about 30 minutes before the end of the cooking time (see picture below left) and braise. Season the stifado with salt and pepper. Crumble the feta over it.

Nutrition Facts

KCAL
630 kcal
CARBS
25 g
FATS
39 g
PROTEINS
40 g