Lamb stew à la General

Ingredients for 5 servings:

• 750 g lamb loin
• 700 g green beans
• ½ head of white cabbage
• 400 g potatoes
• 3 m.-large carrot(s)
• 5 cherry tomatoes
• 2 m.-sized onion(s)
• 1 leek(s)
• 1 ½ garlic cloves
• 1.3 liters of vegetable stock
• 1 bay leaf
• 1 tsp tomato paste
• 2 tbsp oil
• ½ bunch flat-leaf parsley
• salt and pepper

Instructions

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

with green beans, white cabbage and carrots

Cut the meat into cubes, removing it from the bone if necessary (save the bone), cut the potatoes into eighths, and trim and chop the beans, leeks, and carrots. Shred the cabbage and cut into strips. Peel and finely chop the onions, roughly chop the garlic; it will be pressed later. Halve the tomatoes. Heat 2 tablespoons of oil in a large pot and brown the meat (including the bones, if present) all over, seasoning with salt and pepper. Add the onions and leeks, press through the garlic, and let it brown lightly with the meat. Add the tomatoes and tomato paste and roast briefly. Add the beans, carrots, and cabbage to the pot and roast briefly. Deglaze with 1 to 1.3 liters of vegetable stock, add the bay leaf, and place everything covered in the oven for 60-80 minutes at 120°C fan-assisted oven or 150°C top/bottom heat. About 25-30 minutes before the end of the cooking time, add the potatoes. Season again with salt and pepper, remove any bones, and sprinkle with chopped parsley. Of course, the stew tastes best after a day of maceration!