Greek lamb goulash

Name: Greek lamb goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Lammkeule; 3 Onions; 1-2 Garlic cloves; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp dried crushed chilli pepper; 2 Bay leaves; 400 g Potatoes; 300 g frozen princess beans; 1/2 Pot of thyme; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g liquid sour cream; 1 TABLESPOON Flour; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Lammkeule
3 Onions
1-2 Garlic cloves
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp dried crushed chilli pepper
2 Bay leaves
400 g Potatoes
300 g frozen princess beans
1/2 Pot of thyme
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g liquid sour cream
1 TABLESPOON Flour
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into 2-3 cm cubes. Peel and slice the onions. Peel garlic, press through a garlic press. Heat olive oil. Fry the meat cubes thoroughly all around.
2
Season with salt and chili. Sauté onions and garlic briefly. Deglaze with 1/2 litre water, add bay leaf and stew covered for 30 minutes. In the meantime peel, wash and slice the potatoes.
3
Cook in boiling salted water for about 15 minutes, drain. Cook the beans in boiling salted water for 5 minutes, also drain. Wash and chop the thyme. Add another 200 ml of water to the goulash.
4
Season with thyme and lemon peel. Braise for another 30 minutes. Stir sour cream and flour until smooth, thicken sauce with it, bring to the boil. Warm up potatoes and beans. Season again with salt and pepper and serve in portions.