Colourful bean stew with lamb and pumpkin

Name: Colourful bean stew with lamb and pumpkin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Bean mix (mixture of kidney beans, quail beans and white beans); 600 g Lamb (from the leg or shoulder); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TABLESPOON Curry; 1 l Vegetable broth (instant); 1 bundle (approx. 500 g) Soup Greens; 1 glass (370 ml; separation weight: 200 g) Pumpkin; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp flat leaf parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Bean mix (mixture of kidney beans, quail beans and white beans)
600 g Lamb (from the leg or shoulder)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TABLESPOON Curry
1 l Vegetable broth (instant)
1 bundle (approx. 500 g) Soup Greens
1 glass (370 ml; separation weight: 200 g) Pumpkin
2-3 TABLESPOONS Lemon juice
7-10 Tbsp flat leaf parsley

Directions

1
Soak the beans in plenty of water overnight. Wash the meat, dab dry and cut into pieces. Heat the oil in a pot and fry the meat in it over a high heat until it is well browned all around.
2
Season with salt, pepper and curry. Drain the beans and add. Deglaze with broth and bring to the boil. Cook at low heat for about 1 hour. In the meantime, clean and wash the soup greens and cut into pieces and slices as desired.
3
Drain the pumpkin on a sieve. Add the soup vegetables about 15 minutes before the end of the cooking time and cook along. Shortly before the end of the cooking time, add pumpkin and heat up. Season to taste with lemon juice, salt and pepper.
4
Arrange the stew in a terrine and on plates and serve garnished with parsley as desired.