Lamb goulash in Provençal sauce

Ingredients for 2 servings:

• 200 g vegetable onions
• 3 cloves garlic
• 2 sprigs of thyme
• 2 sprigs rosemary
• 500 g lamb goulash from the leg
• some fat for frying
• Salt and pepper from the mill
• 50 g tomato paste
• some allspice d’Espelette
• 500 ml red wine
• 500 ml water
• 1 handful of Provençal herbs
• 1 handful of oregano, dried
• some thyme, dried
• Rosemary, dried
• some paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the onion and garlic. Tie a bouquet garni with thyme and rosemary. Brown the lamb goulash in hot fat, seasoning with salt and pepper. Then add the onions and garlic and fry. Add tomato paste and fry. Add paprika and piment d’Espelette and stir. Combine the water and red wine and pour just enough over the meat. Stir in the dried herbs. Add half of the water/wine mixture and the bouquet garni. Simmer for about 1 hour, basting with the water/wine mixture a little at a time. After the simmering time, season the goulash with salt and pepper. Remove the bouquet garni before serving. Serve with pasta, baguette, or ratatouille.