Provencal lamb and vegetable pot

Name: Provencal lamb and vegetable pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 800 g Lamb (from the leg); 3 medium-sized onions; 2-3 Garlic cloves; 500 g Tomatoes; 1 sprig of rosemary; 1/2 Potty/bunch of oregano; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, black pepper; 1-2 TEASPOONS Sweet peppers; 7-10 Tbsp Cumin; 1 TEASPOON Vegetable broth (instant); 3 large peppers (e.g. red, green and yellow); 2-3 (approx. 500 g) Courgette

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

800 g Lamb (from the leg)
3 medium-sized onions
2-3 Garlic cloves
500 g Tomatoes
1 sprig of rosemary
1/2 Potty/bunch of oregano
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, black pepper
1-2 TEASPOONS Sweet peppers
7-10 Tbsp Cumin
1 TEASPOON Vegetable broth (instant)
3 large peppers (e.g. red, green and yellow)
2-3 (approx. 500 g) Courgette

Directions

1
Wash, dry and dice the meat. Remove fat if necessary. Peel onions and garlic. Chop onions coarsely, cut garlic into slices. Wash, clean and quarter the tomatoes. Wash, pluck and chop the herbs
2
Heat the oil in a large frying pan. Fry the meat well in it. Add garlic and onions and fry. Season everything with salt, pepper, paprika and cumin. Deglaze with 3/8 l water. Bring to the boil, add stock, tomatoes and herbs. Stew everything for about 1 hour
3
Clean, wash and chop the peppers and courgettes. After about 30 minutes add to the meat and braise. Season lamb pot. Roast potatoes or rice go well with it