Braised vegetables with lamb

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into pieces. Peel, wash and quarter potatoes. Clean, peel, halve and cut carrots into pieces. Peel and roughly chop the onion. Heat the oil in a frying pan and fry the meat in portions, turning over high heat.

2. 2

   Season with salt and pepper. Add the onions, except for a little bit for sprinkling, potatoes and carrots and fry for about 5 minutes. Remove the thyme leaves from the stems. Chop half of it, put it into the roaster and add broth. Cover and let it stew for about 1 hour. In the meantime clean, wash and cut the beans diagonally into pieces. Add the remaining thyme and beans to the vegetables about 25 minutes before the end of the cooking time. Add the tomatoes about 10 minutes before the end of the cooking time and stir in. Season again with salt, pepper and thyme.

3. 3

   In the meantime clean, wash and cut the beans diagonally into pieces. Add the remaining thyme and beans to the vegetables about 25 minutes before the end of the cooking time. Add the tomatoes about 10 minutes before the end of the cooking time and stir in. Season again with salt, pepper and thyme. Serve sprinkled with remaining onions. Flatbread tastes good with it

Nutrition Facts

KCAL
720 kcal

CARBS
37 g

FATS
45 g

PROTEINS
45 g