Green bean and lamb stew

Ingredients for 4 servings:

• 500 g triplets
• 500 g green beans
• 450 g lamb fillet(s)
• 1 tsp olive oil
• salt and pepper
• 400 g tomatoes, chopped (can)
• 300 ml vegetable stock
• 2 bay leaves
• 2 cloves garlic
• 2 onions
• 8 slices of ciabatta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simply

Wash the chickpeas and halve them. Wash the beans and cut them into approximately 3 cm pieces. Pat the lamb fillet dry and cut them into approximately 2 cm cubes. Finely dice the garlic and onions. Heat the oil in a saucepan over medium-high heat, brown the lamb cubes, garlic, and onions all over, and season with salt and pepper. Add the potato halves, tomatoes, stock, and bay leaves, season with salt and pepper, bring to a boil, and simmer on low to medium heat with the lid on for about 15 minutes. Add the beans to the stew and simmer with the lid on for about another 30 minutes. Serve the green bean and lamb stew with ciabatta.