Greek lamb goulash

Ingredients for 4 servings:

• 600 g leg of lamb, cut
• 3 onions
• 2 garlic cloves
• 2 tbsp olive oil
• Salt
• ½ tsp chili powder
• 2 bay leaves
• ½ pot of thyme
• ½ lemon(s), untreated, grated peel
• 400 g potatoes
• 300 g green beans (princess beans)
• 100 g sour cream, liquid
• 1 tbsp flour
• pepper
• ¾ liter of water

Instructions

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

Cut the boned meat into 2-3 cm cubes. Peel the onions and cut into wedges. Peel the garlic and press it through a garlic press. Heat the olive oil and brown the meat cubes vigorously. Season with salt and chili powder. Add the onions and garlic and brown. Deglaze with 3/4 l water. Add the bay leaves and simmer for about 30 minutes. Chop the thyme. Season the lamb with thyme and lemon zest. Simmer for another 30 minutes. Meanwhile, peel the potatoes, wash them, and cut them into wedges. Cook in boiling salted water for about 15 minutes. Trim the green beans and cook in boiling salted water for about 15 minutes. Then drain both. Mix the sour cream and flour until smooth. Use this to thicken the meat sauce. Add the potatoes and beans to the lamb, season, and serve hot.