Oriental lamb goulash with green beans
easy
90 mins
90 mins
Ingredients
- 500 g Tomatoes
- 800 g released shoulder of lamb
- 1 small clove of garlic
- 5-8 Stem(s) Thyme
- 2 Onions
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 400 ml Vegetable broth (instant)
- 1 Bay leaf
- 400 g French beans
- 250 g Carrots
- 1-2 pinch(es) Turmeric
- 7-10 Tbsp Salt
- 250 g Couscous
- 1 TABLESPOON Butter
- 1-2 stem(s) Mint
- 250 g Whole milk yoghurt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet peppers
Directions
- 1
Wash and clean the tomatoes and cut them into pieces. Wash the meat, dab dry and cut into cubes. Peel garlic and dice finely. Wash thyme, dab dry, put 3 stems aside for garnishing, chop the rest finely.
- 2
Onions peel and cut into pieces. Heat the oil in a frying pan or casserole. Brown the meat in it in portions and take it out. Add onion slices, half of the tomato pieces and tomato paste and fry briefly.
- 3
Add stock, bring to the boil. Add laurel and thyme and braise covered for about 1 hour. Wash, clean and halve the beans. Peel, wash and cut carrots diagonally into pieces. Add the beans about 15 minutes before the end of the cooking time. Add the carrots and remaining tomato pieces about 5 minutes later.
- 4
Meanwhile bring 250 ml water, turmeric and a little salt to the boil and remove from the heat. Stir in couscous and let it swell for 2 minutes. Add butter and loosen couscous with a fork. Wash the mint, shake dry and cut the leaves into strips.
- 5
Mix yoghurt and mint and season to taste with a little salt, pepper and sugar. Season goulash with salt, pepper and paprika. Serve goulash with yoghurt and couscous and garnish with small plucked thyme.
Nutrition Facts
960 kcal
47 g
66 g
40 g
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