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🍽️ Tender Lamb Goulash in Beer-Carrot Sauce with Beans

358 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (from the shoulder, trimmed)
• salt
• pepper (from the mill)
• 2 onions
• 2 tbsp oil
• 2 tbsp tomato paste
• 400 ml light beer (alternatively alcohol-free)
• 200 g green beans
• 100 g dried apricots
• ground cumin

Instructions

1. 1. Rinse the lamb meat under running water and pat it completely dry with a kitchen towel.
2. 2. Cut the dry meat into small, bite-sized cubes.
3. 3. Peel the onions and chop them into very small cubes.
4. 4. Heat the oil in a large pot.
5. 5. Fry the lamb meat cubes in it on all sides until they are brown.
6. 6. Add the chopped onions to the meat and fry them together until they are golden brown.
7. 7. Stir the tomato paste into the meat and onion mixture.
8. 8. Deglaze the mixture with the beer.
9. 9. Let the goulash simmer on low heat for about one and a half hours.
10. 10. Stir the goulash occasionally.
11. 11. Add more liquid if necessary if the sauce thickens too much.
12. 12. Rinse the beans under running water.
13. 13. Remove the hard ends and fibers of the beans.
14. 14. Bring a pot of salted water to a boil.
15. 15. Cook the beans in the boiling salted water for about eight minutes.
16. 16. Drain the beans.
17. 17. Rinse the beans immediately with cold water to stop the cooking process.
18. 18. Let the beans drain well.
19. 19. Cut the apricots into thin strips.
20. 20. Add the apricots and the beans to the goulash when there are about ten minutes of cooking time left.
21. 21. Season the finished goulash to taste with salt, pepper, and cumin.
22. 22. Serve the goulash hot.

Nutrition per serving

• kcal: 358
• Protein: 44 g · Fett/Fat: 13 g · Carbs: 10 g