Lamb goulash in a pot according to Harald's creative style

Ingredients for 4 servings:

• 800 g lamb goulash
• 800 g onion(s)
• 1 m.-large Jaroma cabbage
• 250 g beans, white, medium-sized
• 1 tbsp salt
• 50 g tomato paste
• 2 tbsp sweet paprika paste
• 1 handful of tomatoes, dried
• 2 tbsp raisins or sultanas
• 1 tbsp lemon juice
• 1 pinch of nutmeg
• 1 pinch of cinnamon
• 1 pinch of caraway seeds
• e.g. chili flakes
• 1 tbsp, heaped paprika powder, sweet

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 50 minutes

simple, low-carb

Chop the kale into cabbage and simmer in salted water for 20 minutes. Briefly brown the lamb with onions in a little oil in a large pan. Mix in the salt, tomato paste, and paprika. Add the sun-dried tomatoes and raisins. Add a little water and simmer over medium heat for 30 minutes, stirring occasionally. Transfer the cooked meat to a large pot and add the cooked cabbage and beans. Then add the remaining spices (lemon juice, cinnamon, nutmeg, caraway, paprika, chili flakes) and simmer over low heat for about 25 minutes. Then serve.