Lamb goulash with beans and potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the lamb, dab dry and cut into cubes of the same size. Peel and finely dice the onions. Heat 2 tablespoons of oil in a large pot. Fry the lamb until crispy brown all around, add the onions and fry briefly. Deglaze with half of the lamb stock, bring to the boil, cover and simmer over a medium heat for about 20 minutes. Peel, wash and dice the potatoes. Clean, wash and cut the beans into pieces of about 3 cm. Wash the savory. Add potato cubes, beans, savory and remaining stock to the lamb. Season with salt and pepper, bring to the boil again, cover and stew for another 20 minutes. In the meantime dice bacon finely. Wash parsley, dab dry and chop finely, except for a few leaves for garnishing. Wash lemon hot, rub dry and peel the peel in fine strips, or peel thinly and cut into fine strips. Heat the remaining oil in a frying pan, fry the bacon until crispy, remove from the pan and mix with the parsley and lemon peel. Remove the savory from the lamb goulash. Stir in the sauce thickener, bring the goulash to the boil briefly and season to taste with salt and pepper. Arrange the goulash and sprinkle with the bacon mixture. Serve garnished with the lemon wheel and the remaining parsley

2. 2

   Pan: Le Creuset

3. 3

   Cutlery: Haymann

4. 4

   Scarf: Meyer Mayor