Provençal lamb goulash

Name: Provençal lamb goulash
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 800 g Lamb (from the leg); 250 g Shallots or small onions; 2 Garlic cloves; 4 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 1-2 Bay leaves; 7-10 Tbsp sweet paprika, 2 tablespoons flour; 1 can(s) (850 ml) Tomatoes; 2 medium zucchini; 2 stem(s) Thyme and basil; 2 TABLESPOONS black olives; 100 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
115 mins

TOTAL TIME
115 mins

Ingredients

Servings: 4

800 g Lamb (from the leg)
250 g Shallots or small onions
2 Garlic cloves
4 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
1-2 Bay leaves
7-10 Tbsp sweet paprika, 2 tablespoons flour
1 can(s) (850 ml) Tomatoes
2 medium zucchini
2 stem(s) Thyme and basil
2 TABLESPOONS black olives
100 g Whipped cream

Directions

1
Wash the meat and pat dry. Remove any fat and tendons. Roughly dice meat. Peel shallots and garlic. Press garlic through the press. If necessary, halve or quarter shallots
2
Heat the oil in a frying pan. Sauté the meat in it in portions. Season with salt and pepper. Fry shallots, garlic and bay leaf. Sprinkle with paprika and flour and sauté. Add tomatoes, juice and 1/4 - 1/2 l water while stirring. Chop the tomatoes a little bit. Bring to the boil, cover and stew for about 1 1/2 hours.
3
Clean, wash and chop the zucchini. Add to the meat after about 1 hour. Wash and chop the herbs. Add to the goulash with the olives. Season goulash to taste and refine with cream. Ribbon noodles or bread fit to it