Bean and potato stifado with lamb

Name: Bean and potato stifado with lamb
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 kg Leg of lamb from the leg; 250 g Onions; 2–3 Garlic cloves; 5 Stem(s) Thyme; 3-4 Tbsp Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 ml clear soup; 800 g Cutting beans; 750 g Potatoes; 500 g Tomatoes; 100 g Feta cheese

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 kg Leg of lamb from the leg
250 g Onions
2–3 Garlic cloves
5 Stem(s) Thyme
3-4 Tbsp Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 ml clear soup
800 g Cutting beans
750 g Potatoes
500 g Tomatoes
100 g Feta cheese

Directions

1
Cut the lamb into large cubes. Peel onions and garlic. Chop onions coarsely, chop garlic. Wash thyme, shake dry and pluck the leaves from the stalks
2
Heat the oil in a large frying pan, fry the meat in it while turning. Finally stir in onions, garlic and tomato paste and fry briefly. Add thyme, except for something to sprinkle, and season with salt and pepper. Pour on the stock, bring to the boil, cover and braise in the preheated oven on the lower shelf (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours.
3
Clean, wash and cut the beans diagonally into pieces. Potatoes wash, peel and also cut into large pieces. After approx. 30 minutes add the beans and potatoes to the meat and braise them together
4
Wash, clean and chop the tomatoes. After 1-1 1/4 hours add tomatoes and braise. Season the stifado with salt and pepper. Arrange in deep plates and sprinkle with feta cheese and remaining thyme