Sylter beans lamb pot

Name: Sylter beans lamb pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg triggered leg of lamb; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 1 TEASPOON coarse pepper; 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 1 collar Soup Greens; 500 g green beans; 250 g Potatoes; 1 kg broad beans; 2 Tomatoes; 1 collar Savory; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg triggered leg of lamb
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
1 TEASPOON coarse pepper
7-10 Tbsp Salt
2 TABLESPOONS Flour
1 collar Soup Greens
500 g green beans
250 g Potatoes
1 kg broad beans
2 Tomatoes
1 collar Savory
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into large cubes. Peel onions and garlic and dice coarsely. Heat the oil in a roasting pan, fry the meat in the oil while turning it, add onions, garlic and pepper, fry briefly, season with salt and dust with flour. Sauté, gradually deglaze with 1 1/2 litres of water and simmer over medium heat for about 1 3/4 hours.
2
Wash, clean or peel the soup greens and also cut into large cubes. Clean, wash and possibly halve the beans. Peel potatoes and cut them into large pieces. Peel the beans. Wash, clean and slice the tomatoes. Wash the savory, shake dry and, except for 2-3 twigs, bind with kitchen string to a bunch.
3
About 30 minutes before the end of cooking, add diced soup vegetables, potatoes, green beans and savory to the stew. Approx. 5 minutes before the end, add the broad beans and tomatoes, season again with salt and pepper. Sprinkle the rest of the savory over the finished stew. Grey bread tastes good with it.