Oriental lamb goulash

Name: Oriental lamb goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 4 Garlic cloves; 1–2 red chillies; 750 g shoulder of lamb; 6 TABLESPOONS Olive oil; 750 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Turmeric; 7-10 Tbsp ground cumin; 1 Cinnamon stick; 600 g French beans; 100 g dried apricots; 1/2 (approx. 100 g) Flatbread; 2 stem(s) Mint; 150 g Skimmed milk yoghurt; 1 TABLESPOON Cornstarch

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
4 Garlic cloves
1–2 red chillies
750 g shoulder of lamb
6 TABLESPOONS Olive oil
750 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Turmeric
7-10 Tbsp ground cumin
1 Cinnamon stick
600 g French beans
100 g dried apricots
1/2 (approx. 100 g) Flatbread
2 stem(s) Mint
150 g Skimmed milk yoghurt
1 TABLESPOON Cornstarch

Directions

1
Peel and finely dice the onions and garlic. Wash and clean the chilli and cut into thin rings. Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan and fry the meat in portions for about 4 minutes, turning. Add onion and garlic cubes and fry for approx. 4 minutes. Deglaze with stock, bring to the boil and simmer for about 1 1/2 hours. Season with salt, pepper, turmeric, cumin and cinnamon
2
Clean and wash the beans and, depending on their size, cut them in half, third or fourth. Dice the apricots. Add the beans and apricots about 40 minutes before the end of the cooking time. Cut bread into thin slices. Heat 4 tablespoons of oil in portions in a frying pan. Fry the slices of bread in the oil for approx. 3 minutes each while turning.
3
Wash mint, shake dry, pluck leaves from the stalks and cut into fine strips. Mix yoghurt and mint and season to taste with salt and pepper. Stir starch and 2 tablespoons of water until smooth and thicken goulash with it. Arrange goulash on plates. Add bread and yoghurt