Lamb stew with mint

Ingredients for 4 servings:

• 1 kg lamb shoulder(s), boneless
• 2 onions
• 2 garlic cloves
• 20 g ginger
• 1 chili pepper(s)
• 250 g green beans
• 200 g vine tomatoes
• 600 ml Lamb stock
• 20 g cornstarch
• 4 sprigs of mint
• 1 tsp black cumin, whole
• some salt and pepper
• 3 tbsp olive oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Rinse the meat, pat dry, and cut into cubes. Peel and finely chop the onions and garlic cloves, and peel and dice the ginger. Season the meat with salt and pepper and brown it in a large pot with the oil. Add the onions, garlic, and ginger and sauté. Finely chop the chili pepper and add it to the meat along with the caraway seeds. Add the stock and simmer over medium heat for a good 1 1/2 hours. Pour 2 ladles of the stock into a bowl and let it cool. Stir in the cornstarch and stir the mixture into the boiling liquid. Wash, trim, and halve the beans, as well as the tomatoes. Add both to the meat about 15 minutes before the end of the cooking time. If necessary, add a little more liquid, water, or stock to the stew and let it cook until it is finished. Season the lamb stew to taste, adding more salt and pepper if desired, and garnish with mint leaves.