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🍽️ Lamb stew with beans and corn

318 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 red chili peppers (depending on desired heat)
• 600 g lamb meat (from the leg)
• 3 tbsp oil
• salt
• pepper (from the mill)
• 1 tbsp tomato paste
• 750 ml vegetable broth
• 300 g green beans
• 1 tsp thyme
• 200 g corn kernels (can)

Instructions

1. 1. Heat oil in a large pot over medium-high heat.
2. 2. Peel the onions and garlic.
3. 3. Slice the onions into rings.
4. 4. Slice the garlic into thin rounds.
5. 5. Remove the stem and seeds from the chili pepper.
6. 6. Slice the chili pepper into diagonal rings.
7. 7. Wash the lamb meat and pat it dry with kitchen paper.
8. 8. Trim excess fat and sinew from the meat.
9. 9. Cut the meat into bite-sized cubes or strips.
10. 10. Fry the meat pieces in batches in the hot oil until browned on all sides.
11. 11. Return the browned meat to the pot.
12. 12. Season the meat with salt and pepper.
13. 13. Add the onion rings, garlic slices, and chili rings to the pot.
14. 14. Sauté the vegetables briefly until fragrant.
15. 15. Stir in the tomato paste and sauté briefly.
16. 16. Deglaze the mixture with the broth.
17. 17. Simmer the stew on low heat for approx. 1 hour until the meat is tender.
18. 18. Wash the green beans and trim the ends.
19. 19. Halve the green beans lengthwise.
20. 20. Drain the corn and let it drip dry.
21. 21. Add the prepared beans and fresh thyme to the meat.
22. 22. Simmer the goulash for another 15 to 25 minutes.
23. 23. Gently fold the corn into the goulash.
24. 24. Let the stew rest briefly and adjust the seasoning with salt and pepper to taste.

Nutrition per serving

• kcal: 318
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 12 g