Hearty lamb ragout from the belly flaps

Ingredients for 4 servings:

• 250 g beans, dried black
• 600 g lamb (belly flap)
• 2 small onions
• 4 m.-sized tomatoes
• 2 tbsp olive oil
• Cayenne pepper
• cumin
• Salt
• 1 tbsp tomato paste
• 8 m.-sized potatoes
• 3 sprigs of marjoram, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with black beans

Cook the beans in salted water in a pressure cooker for about 15 minutes until tender, or soak them in salted water overnight. Cut the belly flaps into bite-sized pieces (I also used the lamb’s heart on this occasion). Slice the onions into half rings, skin, deseed, and chop the tomatoes. By now, the beans are ready. Collect them in a sieve and reserve the bean water (it’s quite dark). A thicker layer of beans will have settled at the bottom; use this later to thicken the stew. Brown the meat in olive oil, add the onion, season with cayenne pepper, cumin, and salt, sauté 1 tablespoon of tomato paste, and deglaze with the bean water. Add the tomatoes and simmer until the meat is tender. Peel the potatoes and cut them into bite-sized pieces, add them directly to the stew, and add the remaining (thick) bean water. Simmer everything again until the potatoes are tender. Add fresh marjoram and the beans, let it steep and enjoy!