Potatoes and Lamb Stew with Green Beans and Bacon
Ingredients
- Ingredients
- 500 grams lamb (from the shoulder)
- 1 bunch Soup vegetables
- 2 onions
- 1 bay leaf
- 4 peppercorns
- salt
- 400 grams green Beans
- 400 grams waxy potatoes
- 70 grams Bacon
- 1 tsp dried Savory
- ½ bunch parsley
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- rosemary
- freshly ground peppers
Preparation steps
Place the lamb in a pot and boil with about 1.5 liters (approximately 53 fluid ounces) of water.
Meanwhile, rinse and trim the soup vegetables, and chop. Peel the onions, cut 1 onion into rings and chop the other onion finely.
Add the soup vegetables, onion rings, bay leaves, peppercorns and salt to the lamb broth and simmer for 60-90 minutes, until the meat is tender.
Meanwhile, Rinse the green beans, brush, trim and cut into 3 cm (approximately 1 inch) long pieces. Peel, rinse and dice the potatoes. Dice the breakfast bacon finely.
Take out the cooked lamb from the broth, then pour the broth through a sieve into a second pot. Add in the potatoes to the broth in second pot and cook for about 5 minutes, then add in the beans and savory, and simmer for another 10 minutes until vegetables are cooked. Rinse the parsley, shake dry and chop.
Cut the lamb into small pieces, and add to the beans and potato broth.
Fry the bacon in a hot frying pan and fry the finely chopped onion until crispy. Dust with the flour, saute briefly and pour in a little broth, while stirring. Stir the flour mixture into the bean-potato pot, season with salt and pepper, and sprinkle with parsley and rosemary. Serve with baguette.
