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🍲 Hearty Lamb and Bean Stew with Feta

970 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb leg (boneless)
• 30 g ghee
• 3 onions
• 2 garlic cloves
• salt
• pepper
• 30 g flour
• 0.5 l vegetable broth
• 400 g potatoes
• 1 kg tomatoes
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 can white beans
• 500 g feta
• 1 bunch basil

Instructions

1. 1. Preheat the oven to 225 degrees Celsius.
2. 2. Cut the meat into small cubes.
3. 3. Sear the meat cubes in lard until browned on all sides.
4. 4. Slice the onions.
5. 5. Press the garlic.
6. 6. Add the onion slices and pressed garlic to the meat.
7. 7. Season the mixture with salt and pepper.
8. 8. Dust everything with flour.
9. 9. Sauté the ingredients briefly.
10. 10. Pour in the broth.
11. 11. Cover the pot.
12. 12. Simmer the meat for about 1 hour.
13. 13. Peel the potatoes.
14. 14. Cut the potatoes into small cubes.
15. 15. Blanch the tomatoes (pour boiling water over them).
16. 16. Remove the skin from the tomatoes.
17. 17. Remove the seeds from the tomatoes.
18. 18. Cut the tomatoes into cubes.
19. 19. Pre-cook the potato cubes for 5 minutes.
20. 20. Mix the pre-cooked potatoes into the meat.
21. 21. Bring the mixture to a boil.
22. 22. Add the tomato cubes.
23. 23. Stir in the tomato paste.
24. 24. Season again with salt and pepper.
25. 25. Add the thyme.
26. 26. Wash the basil.
27. 27. Shake the basil dry.
28. 28. Cook the stew in the preheated oven for about 40 minutes uncovered.
29. 29. Drain the beans.
30. 30. Add the beans 15 minutes before the end of the cooking time.
31. 31. Cut the feta into coarse cubes.
32. 32. Add the feta 5 minutes before the end of the cooking time.
33. 33. Gently fold in the feta.
34. 34. Adjust the stew with salt and pepper to taste.
35. 35. Serve the stew garnished with basil leaves.

Nutrition per serving

• kcal: 970
• Protein: 91 g · Fett/Fat: 50 g · Carbs: 37 g