Lamb goulash à la Provence

Name: Lamb goulash à la Provence
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g triggered leg of lamb; 250 g Shallots; 2 Garlic cloves; 400 g Courgette; 1 can(s) (850 ml) peeled tomatoes; 4 TABLESPOONS Olive oil; 3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Flour; 2 stem(s) Thyme and basil; 50 g black olives; 100 g Whipped cream; 7-10 Tbsp fresh herbs; 7-10 Tbsp Olives and cherry pepperoni

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g triggered leg of lamb
250 g Shallots
2 Garlic cloves
400 g Courgette
1 can(s) (850 ml) peeled tomatoes
4 TABLESPOONS Olive oil
3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Flour
2 stem(s) Thyme and basil
50 g black olives
100 g Whipped cream
7-10 Tbsp fresh herbs
7-10 Tbsp Olives and cherry pepperoni

Directions

1
Wash the meat, dab dry and cut into cubes. Peel the shallots. Peel garlic, press through the press. Clean, wash and chop the zucchini. Cut the tomatoes while still in the tin.
2
Heat the oil. Fry the lamb and shallots in portions over high heat until golden brown. Turn from time to time. Then put everything together in the pot. Add garlic and bay leaf, season with salt, pepper and paprika.
3
Dust with flour. Deglaze with 1/2 litre water and canned tomatoes. Cover and braise for about 1 hour. Add zucchini after 30 minutes. Wash and chop the herbs. Add olives and herbs to the goulash for the last 10 minutes.
4
Refine with cream, season again and serve garnished with fresh herbs. Serve with olives and cherry extra pepperoni.