Lamb goulash

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Dab meat dry. Peel garlic and dice finely. Wash thyme, dab dry, put aside some to garnish, chop the rest finely. Peel and slice the onions. Heat the oil in a frying pan or casserole.

2. 2

   Brown the meat in it in portions, take it out. Fry the onion slices in the frying fat and remove. Add meat with garlic and thyme to the pot. Dust with cinnamon and fry briefly while turning.

3. 3

   Add 600 ml water and red wine, bring to the boil, stir in the stock. Add bay leaf and stew covered for 1 1/2 hours. Add beans and onions 10 minutes before end of cooking time. Season to taste with salt and pepper.

4. 4

   Garnish with thyme put aside. Roast potatoes taste good with it.

Nutrition Facts

KCAL
640 kcal

CARBS
7 g

FATS
35 g

PROTEINS
49 g