Lamb goulash with olives and chorta (spinach vegetables)

Name: Lamb goulash with olives and chorta (spinach vegetables)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Braised lamb (e.g. from the leg); 5 Onions; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 ml dry white wine; 400 ml Vegetable broth; 150 g mixed pitted olives; 600 g leaf spinach; 2 Garlic cloves; 1 untreated lemon; 30 g Butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Braised lamb (e.g. from the leg)
5 Onions
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 ml dry white wine
400 ml Vegetable broth
150 g mixed pitted olives
600 g leaf spinach
2 Garlic cloves
1 untreated lemon
30 g Butter

Directions

1
Wash the meat, dab dry, dice roughly. Onions peel, 3 dice. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 7-8 minutes, turning it, and season with salt, pepper and 1/2 teaspoon sugar. Deglaze meat with wine and stock, add diced onions, cover and simmer for about 1 1/2 hours. Add olives about 30 minutes before the end of the cooking time
2
Clean and wash the spinach, pluck it smaller and let it drain. Cut remaining onions into strips. Peel and chop the garlic. Wash lemon hot, rub dry, grate peel. Halve lemon, squeeze juice
3
Heat 2 tablespoons of oil in a frying pan. Fry the onion strips and garlic until transparent, turning them over. Add the spinach, lemon juice and zest and fry until the spinach has completely collapsed. Season spinach vegetables with salt, pepper and a little sugar. Add butter to the goulash, season with salt, pepper and sugar. Arrange goulash and spinach vegetables in a large bowl and serve