Bean casserole with lamb

Name: Bean casserole with lamb
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 800 g Lamb (from the leg); 750 g Potatoes; 500 g Carrots; 1 baby onion; 2-3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, black pepper; 1 TEASPOON clear broth (instant); 4-5 Stem(s) fresh thyme; 500 g Cutting beans; 1 package (500 g) chunky tomatoes

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

800 g Lamb (from the leg)
750 g Potatoes
500 g Carrots
1 baby onion
2-3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, black pepper
1 TEASPOON clear broth (instant)
4-5 Stem(s) fresh thyme
500 g Cutting beans
1 package (500 g) chunky tomatoes

Directions

1
Wash, dry and dice the meat. Peel and wash potatoes and carrots. Cut both into small pieces. Peel and roughly chop the onion
2
Heat the oil in a pot. Brown the meat in it in portions. Season with salt and pepper. Add onion, except for 1 tbsp, carrots and potatoes. Fry for approx. 5 minutes while turning
3
Deglaze with 1/4 l water, bring to the boil and stir in the stock. Cover and braise over medium heat for about 1 hour. Wash the thyme. Pluck the leaves from the stems
4
Clean, wash and cut the beans into pieces. Add beans and thyme to the meat after about 35 minutes. Add the tomatoes 10 minutes before the end of the cooking time. Season to taste with salt and pepper. Sprinkle remaining onion cubes over it. Serve with fresh flatbread
5
Drink: Greek white wine, e.g. Retsina