Greek lamb stew

Ingredients for 4 servings:

• 600 g lamb leg(s), stripped
• 2 onions, peeled
• 2 garlic cloves, peeled
• 250 g potatoes
• 2 zucchinis
• 1 large eggplant(s)
• 1 can of tomatoes, peeled
• 3 tbsp olive oil
• salt and pepper
• 2 tbsp flour
• 1 tsp sweet paprika powder
• 1 pot of thyme
• 1 can white beans (425 ml)
• some lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

typical Greek dish with eggplant

Wash the meat, pat dry, and dice. Slice the onions, chop the garlic. Peel, wash, and halve the potatoes. Trim, wash, and finely chop the zucchini and eggplant. Roughly chop the canned tomatoes. Heat the oil in a casserole dish. Brown the meat and onions. Season with salt and pepper. Add the garlic, eggplant, zucchini, and potatoes and sauté briefly. Dust with flour and paprika and sauté. Deglaze with 1/2 liter of water and the tomatoes. Cover and simmer for 45 minutes. Wash the thyme and pick off the leaves. Drain the beans. Add the thyme and beans to the meat about 15 minutes before the end of the cooking time. Season with lemon juice, salt, and pepper. Serve with flatbread.