Shepherd's lamb goulash

Ingredients for 4 servings:

• 800 g lamb, from the leg, cut into 2 cm cubes
• 800 g potatoes
• 500 g beans
• 4 garlic cloves
• 2 tbsp oil
• 3 m.-sized onion(s)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious, quick and easy to make

Peel and wash the potatoes and cut into thin slices. Chop the garlic and slice the onions into thin rings. Clean the beans, remove the heads and tails, cut into bite-sized pieces, and pre-cook in boiling salted water for about 6-7 minutes. Heat the oil in a frying pan and brown the meat on all sides. Remove from the pan and layer the potato slices, alternating with the onions and garlic. Sprinkle with salt and pepper, add water, red wine, or stock, and bring to a boil. Place the meat on top of the potatoes, add the seasoning, and simmer gently over low heat with the lid on for about 30 minutes. Then add the beans and cook for another 5-7 minutes. A good red wine goes well with this dish.