Dwarf stew with lamb

Ingredients for 4 servings:

• 800 g leg of lamb, cut into goulash-sized pieces
• 2 large onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 2 cans of tomatoes
• 500 ml water
• 400 g potatoes
• 1 red pepper
• 2 cans of white beans
• 300 g zucchini
• 1 eggplant(s)
• 1 bunch of thyme
• 1 bunch rosemary
• 2 lemons, untreated
• 1 bunch of mint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Pat the meat dry. Peel and finely chop the onions and garlic. Heat the oil and fry the meat with the onions and garlic. Season with salt, pepper, and paprika. Then add the tomatoes with their juice and 500 ml of water and simmer for 2 hours. Peel and dice the potatoes. Deseed and dice the pepper. Add both after about an hour. Rinse the beans. Trim, wash, and dice the zucchini and eggplant. Wash the thyme and remove the leaves. Rinse the lemons with hot water and slice them. Finely chop the mint. Add everything except the lemon and mint about 30 minutes before the end of the simmering time and simmer. Season again with salt and pepper. Finally, arrange the lemon slices over the dish and sprinkle with the mint. The lamb stew can then be served with hearty black bread. Dark beer or a sparkling white wine goes very well with the drink.