Bean Lamb Goulash

Name: Bean Lamb Goulash
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 125 g getr. quail beans; 1-2 Garlic cloves; 100 g Shallots; 8 Apricot halves (from the can); 1 can(s) (425 ml) Kidney Beans; 600 g Lamb goulash; 1 Rosemary stalk; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 go. Tbsp. flour; 75 g Olives; 100 g Whipped cream; 120 g Flatbread; 7-10 Tbsp Herbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 4

125 g getr. quail beans
1-2 Garlic cloves
100 g Shallots
8 Apricot halves (from the can)
1 can(s) (425 ml) Kidney Beans
600 g Lamb goulash
1 Rosemary stalk
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 go. Tbsp. flour
75 g Olives
100 g Whipped cream
120 g Flatbread
7-10 Tbsp Herbs

Directions

1
Quail beans are best soaked overnight in plenty of cold water. Rinse and drain the next day. Peel the garlic and press it through a garlic press. Peel shallots, possibly halve them. Drain the apricots and kidney beans. Wash the meat and dab dry.
2
Strip rosemary needles from the stems. Heat olive oil. Fry the goulash over a high heat for about 15 minutes, turning it over. Season with salt and pepper. Add garlic and shallots and fry briefly. Stir in tomato paste. Dust with flour. First add 1/2 litre water. Add quail beans and rosemary. Cover and cook for 45 minutes. Add another 400 ml of water. Add olives, kidney beans and apricots and cook for 5 minutes.
3
First add 1/2 litre water. Add quail beans and rosemary. Cover and cook for 45 minutes. Add another 400 ml of water. Add olives, kidney beans and apricots and cook for 5 minutes. Refine with cream. Flavour again and serve in portions with flat bread. Serve garnished with fresh herbs
4
waiting time approx. 8 hours