Cucumber and lamb ragout

Ingredients for 4 servings:

• 500 g lamb, boneless, or more if needed
• 2 cans of tomatoes, 400 g each
• 3 onions
• a few garlic cloves
• 2 tbsp olive oil
• n. B. broth
• ½ tsp salt
• pepper
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp marjoram
• ½ tsp thyme
• ½ lemon(s), untreated, grated peel and juice
• 750 g braised cucumber(s) (garden)
• 1 bunch of dill
• 2 tbsp tomato paste
• 100 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Chop the meat, onions, and garlic. Brown the meat, add the onions and garlic, and fry. Then add the spices, broth, tomatoes, lemon zest, and lemon juice, and simmer for 40 minutes. Peel the cucumbers, remove the seeds, chop them, add them, and simmer until soft. Add the dill and tomato paste. Sprinkle with feta cheese cubes before serving. This goes well with flatbread. I also liked mixed bread. Tip: Instead of canned tomatoes, you can use 500g of fresh, peeled tomatoes. You can also add coriander as a seasoning.