Lamb pot with colourful vegetables

Name: Lamb pot with colourful vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Leg of lamb (boneless); 150 g Onions; 500 g Tomatoes; 2-3 Garlic cloves; 1 sprig of rosemary; 1/2 Pot of oregano; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sweet peppers; 1/4-3/8 l Vegetable broth (instant); 1 (approx. 650 g) red, yellow and green peppers; 2 (300 g) small zucchini

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Leg of lamb (boneless)
150 g Onions
500 g Tomatoes
2-3 Garlic cloves
1 sprig of rosemary
1/2 Pot of oregano
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sweet peppers
1/4-3/8 l Vegetable broth (instant)
1 (approx. 650 g) red, yellow and green peppers
2 (300 g) small zucchini

Directions

1
Wash the meat, dab dry and cut away too thick layers of fat. Dice meat. Peel onions and cut into large cubes. Wash tomatoes, dab dry, halve and quarter them.
2
Peel and slice the garlic. Wash the rosemary and oregano, dab dry and chop, except for a little to garnish. Heat the oil in a frying pan and fry the lamb, turning it over.
3
Finally add onions and garlic and fry briefly. Season with salt, pepper and paprika powder. Add the tomatoes, herbs and stock and braise covered for 50-60 minutes. Meanwhile clean, wash and drain the peppers and courgettes.
4
Halve the zucchini lengthwise and cut into diagonal pieces. Chop the peppers coarsely. Add vegetables to the meat after 25-30 minutes and braise. Season to taste with salt and pepper and serve garnished with remaining herbs.
5
Fresh baguette tastes good with it.