Spicy lamb goulash (with cardamom)

Name: Spicy lamb goulash (with cardamom)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 TABLESPOON Cardamom Capsules; 1 TABLESPOON Coriander seeds; 1 TEASPOON + 2 tablespoons oil; 3 Onions; 1 kg Leg of lamb from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g strained tomatoes; 400 ml Vegetable broth; 600 g Potatoes; 300 g frozen beans; 7-10 Tbsp Sugar; 1/4 potty Coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 TABLESPOON Cardamom Capsules
1 TABLESPOON Coriander seeds
1 TEASPOON + 2 tablespoons oil
3 Onions
1 kg Leg of lamb from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g strained tomatoes
400 ml Vegetable broth
600 g Potatoes
300 g frozen beans
7-10 Tbsp Sugar
1/4 potty Coriander

Directions

1
Crush cardamom, coriander seeds and 1 teaspoon of oil in a mortar to a paste. Peel and chop the onions. Wash the meat, dab dry and dice
2
Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions, season with salt and pepper and take it out. Fry the onions in hot frying fat for 2-3 minutes, turning them over. Put all the meat into the roasting pan, add tomatoes and stock, cover and stew for about 1 1/2 hours
3
About 40 minutes before the end of the cooking time, peel potatoes, dice them coarsely, add them to the meat with undefrosted beans and cardamom mixture and braise them
4
Season goulash with salt, pepper and a little sugar. Wash coriander, shake dry, pluck off leaves and chop. Sprinkle coriander over the goulash. Serve with yoghurt and baguette