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🍽️ Lamb Stew with Beans and Potatoes

1231 kcal · 30 min · 4 servings

Ingredients

• 300 g dried lima bean
• 500 g lamb meat
• 4 marrow bones
• 500 g veal shank (cut into thick slices by the butcher)
• 4 hard-boiled eggs (peeled)
• 4 red onions
• 6 sweet potatoes
• salt
• 3 tbsp ghee
• 2 tsp salt
• 0.5 tsp pepper
• 2 tsp paprika powder
• 2 tbsp flour

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Pour off the soaking water and rinse the beans briefly.
3. 3. Cut the lamb meat into four equal pieces.
4. 4. Peel the potatoes.
5. 5. Cut each potato in half.
6. 6. Heat a large casserole dish.
7. 7. Brown the lamb meat, bones, and potato halves in the pot over high heat.
8. 8. Season the meat, bones, and potatoes with salt and pepper.
9. 9. Add the soaked beans to the pot.
10. 10. Place the whole onions with skin into the pot.
11. 11. Add the eggs to the pot.
12. 12. Dust everything in the pot with paprika powder.
13. 13. Dust everything in the pot with flour.
14. 14. Pour boiling water into the pot.
15. 15. Make sure the water level is about 3 centimeters above the ingredients.
16. 16. Cover the pot tightly.
17. 17. Place the pot in the oven.
18. 18. Simmer the dish for 5 hours at 120 degrees Celsius.

Nutrition per serving

• kcal: 1231
• Protein: 70 g · Fett/Fat: 31 g · Carbs: 162 g