Greek lamb chowder

Name: Greek lamb chowder
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g triggered leg of lamb; 2 medium-sized onions; 2 Garlic cloves; 250 g Potatoes; 2 Courgettes; 1 large aubergine; 1 can(s) (850 ml) peeled tomatoes; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Flour; 1 TEASPOON Sweet peppers; 1 potty Thyme; 1 can(s) (425 ml) white beans; 7-10 Tbsp Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g triggered leg of lamb
2 medium-sized onions
2 Garlic cloves
250 g Potatoes
2 Courgettes
1 large aubergine
1 can(s) (850 ml) peeled tomatoes
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Flour
1 TEASPOON Sweet peppers
1 potty Thyme
1 can(s) (425 ml) white beans
7-10 Tbsp Lemon juice

Directions

1
Wash the meat, dab dry and dice. Peel onions and garlic. Cut onions into slices, chop garlic. Peel, wash and halve potatoes. Clean, wash and chop the zucchini and eggplant.
2
Coarsely chop the tomatoes in the tin. Heat the oil in a casserole dish. Brown the meat and onions in it. Season with salt and pepper. Add garlic, eggplant, zucchini and potatoes and fry briefly.
3
Dust with flour and paprika and sweat it. Deglaze with 1/2 litre water and tomatoes. Cover and stew for about 45 minutes. Wash the thyme and pluck off the leaves. Drain the beans.
4
Add the tyme and beans to the meat 15 minutes before the end of the cooking time. Season to taste with lemon juice, salt and pepper. Flatbread tastes good with it.