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🍽️ Creamy Lamb Pea and Bean Stew

602 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb shoulder (boneless)
• 1 bunch soup vegetables (approx. 400 g)
• 3 garlic cloves
• 1 onion
• 2 sprigs rosemary
• 1 handful thyme
• salt
• pepper (from the mill)
• 2 bay leaves
• 1 tbsp beef broth (instant)
• 150 g fava bean (shelled)
• 250 g green asparagus
• 200 g kidney bean

Instructions

1. 1. Cut the lamb meat into two large pieces.
2. 2. Place the meat into a large pot.
3. 3. Pour cold water over the meat until it is covered.
4. 4. Heat the water slowly until it boils.
5. 5. Take a skimmer and remove the rising foam.
6. 6. Repeat removing the foam until the water is boiling vigorously.
7. 7. Wash the soup vegetables thoroughly.
8. 8. Cut the soup vegetables into small pieces.
9. 9. Peel the garlic.
10. 10. Peel the onions.
11. 11. Wash the herbs.
12. 12. Add the soup vegetables to the pot.
13. 13. Add the garlic to the pot.
14. 14. Add the onions to the pot.
15. 15. Add the herbs to the pot.
16. 16. Season the dish with salt.
17. 17. Season the dish with pepper.
18. 18. Add bay leaves to the pot.
19. 19. Pour the beef broth into the pot.
20. 20. Set the heat to low.
21. 21. Let the stew simmer gently for about 2 hours.
22. 22. Bring salted water to a boil in a separate pot.
23. 23. Boil the broad beans for about 5 minutes in the boiling water.
24. 24. Prepare a bowl with ice water.
25. 25. Remove the beans from the cooking water.
26. 26. Place the beans immediately into the ice water.
27. 27. Let the beans cool in the ice water.
28. 28. Drain the water from the beans.
29. 29. Squeeze one bean between your thumb and index finger.
30. 30. Remove the cracked outer skin from the bean.
31. 31. Wash the asparagus.
32. 32. Cut off the bottom 2 centimeters of the asparagus.
33. 33. Cut the asparagus stalks into small pieces.
34. 34. Clean the beans of any remaining parts.
35. 35. Bring salted water to a boil again.
36. 36. Add the beans and asparagus to the boiling water.
37. 37. Cook the vegetables for about 5 minutes.
38. 38. Remove the vegetables from the water.
39. 39. Place the vegetables into the ice water.
40. 40. Lift the lamb meat out of the broth.
41. 41. Cut the lamb meat into cubes.
42. 42. Remove the soup vegetables from the pot.
43. 43. Remove the onions from the pot.
44. 44. Remove the garlic from the pot.
45. 45. Remove the herbs from the pot.
46. 46. Place a kitchen towel over a sieve.
47. 47. Pour the broth through the sieve.
48. 48. Season the filtered broth with salt.
49. 49. Season the broth with pepper.
50. 50. Return the lamb meat to the broth.
51. 51. Bring the broth with the meat to a boil.
52. 52. Add the prepared vegetables to the broth.
53. 53. Let the vegetables heat through in the broth.

Nutrition per serving

• kcal: 602
• Protein: 50 g · Fett/Fat: 33 g · Carbs: 26 g