Garlic lamb goulash with olive bread

Name: Garlic lamb goulash with olive bread
Cook time: 2 h 30 min
Total time: 15 h 30 min
Yield: 6
Ingredients: 1/2 cube (21 g each) Yeast; 600 g Flour; 100 g Flour; 7-10 Tbsp Salt; 8-9 Tbsp Olive oil; 1 released lean leg of lamb (about 2 kg); 2 vegetable onions (approx. 700 g); 3 young garlic bulbs; 3 Branch/s Rosemary; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 125 g Kalamata olives (without stone); 1 head Endive salad; 1/2 bunch Mint; 1 Organic Lemon; 750 g creamy milk yoghurt; 7-10 Tbsp Sugar; 300 g cherry tomatoes; 1/2 bunch flat leaf parsley; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ample cloves of garlic and fresh rosemary give the tender meat a great aroma. For topping up the stew, there is homemade flat bread

COOK TIME
150 mins

TOTAL TIME
930 mins

Ingredients

Servings: 6

1/2 cube (21 g each) Yeast
600 g Flour
100 g Flour
7-10 Tbsp Salt
8-9 Tbsp Olive oil
1 released lean leg of lamb (about 2 kg)
2 vegetable onions (approx. 700 g)
3 young garlic bulbs
3 Branch/s Rosemary
7-10 Tbsp Pepper
7-10 Tbsp Flour
125 g Kalamata olives (without stone)
1 head Endive salad
1/2 bunch Mint
1 Organic Lemon
750 g creamy milk yoghurt
7-10 Tbsp Sugar
300 g cherry tomatoes
1/2 bunch flat leaf parsley
baking paper

Directions

1
The day before for the bread dissolve yeast in 1⁄2 l of ice-cold water in a large mixing bowl with lid. Then add 600 g flour, 1 slightly heaped tablespoon of salt and 2 tablespoons of oil to the yeast and mix everything with a wooden spoon. Stir in another 100 g flour. Leave the dough in the closed bowl in the refrigerator overnight.
2
The next day for the goulash, wash the meat, dab dry and cut into pieces of about 5 cm. Peel onions and cut them into slices. Remove the garlic cloves from the bulb, but do not peel them. Wash the rosemary and shake dry.
3
Heat 4 tablespoons of oil in an ovenproof roasting pan. Brown the meat well (see page 56 tip 4). Fry onions and garlic briefly, season with salt and pepper. Pour on 1 l hot water, add rosemary. Bring everything to the boil and braise in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) covered for approx. 1 1⁄2-1 3⁄4 hours.
4
For the bread dough let it stand at room temperature for about 30 minutes. Put it on a floured baking tray lined with baking paper. Shape into a flat cake with floured hands (do not knead to keep the air in the dough!). Press olives into the dough. Leave to rise for a further 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes.
5
For the salad, clean and wash the endive and shake dry. Pluck leaves into bite-sized pieces. Wash mint, shake dry and chop finely. Wash lemon hot, dry and finely grate peel. Squeeze lemon. Mix yoghurt, 2-3 tbsp. oil, mint, lemon peel and juice. Season to taste with salt, pepper and 1 pinch of sugar. Mix endive salad and half the yoghurt sauce.
6
For the goulash, wash the tomatoes, add them to the meat and braise for about 15 minutes. Wash parsley, pluck off leaves, chop and add. Season goulash with salt and pepper. Serve with some mint yoghurt. Serve with the rest of the yoghurt sauce and flatbread.
7
"The olive bread tastes very spicy on its own, but real garlic fans like me just can't get enough of the healthy tuber. I always fish one or two stewed cloves of garlic from the goulash and press them out of the skin directly onto a slice of flat bread. I spread the soft clove with a knife and sprinkle a little sea salt - preferably in flakes - over it. If you like, you can toast the slices of bread in the toaster beforehand."