Tender Provençal lamb goulash

Ingredients for 2 servings:

• 470 g lamb fillet(s)
• 4 tbsp olive oil
• 3 m.-sized onion(s)
• 6 large garlic cloves
• 2 tbsp herbs de Provence
• 1 m.-sized lemon(s), juice and zest
• 300 ml red wine, dry
• 400 ml water
• 1 tsp salt
• 1 tsp allspice powder
• 1 tsp pepper, white and black, ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, suitable for pressure cooker

Rinse the lamb fillet under cold water, dry thoroughly with kitchen paper, and cut into goulash-like pieces. Peel and finely chop the onions. Peel and slice the garlic cloves. Grind the Provençal herbs in a mortar or grinder until slightly finer. Peel the zest from the lemons, then halve the lemons and collect the juice. Heat the olive oil in a pressure cooker and briefly fry the meat. Add the onions, garlic cloves, and Provençal herbs and cook for about 5 minutes, stirring. Then add the lemon zest and juice, the red wine, and the water. Season with salt, allspice, and pepper, and stir well. Close the pressure cooker and cook on level 2 for about 9 minutes. After opening the pressure cooker, carefully remove the meat pieces. Purée the sauce with a hand blender and then add the meat pieces back in. Pasta goes well with this; spiral pasta is particularly suitable as the sauce adheres well. But also potatoes or rice and salad, or even just salad. I especially like cucumber salad with yogurt or sour cream.