Bean and lamb pot with feta cheese

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 Vegetable Onion
  • 600 g Leg of lamb (boneless)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1 heaped tbsp. flour
  • 1/4 l dry red wine
  • 5 Tomatoes
  • 2 Branches of rosemary
  • 750 g Cutting beans
  • 150 g Feta cheese

Directions

  1. 1

    Peel and chop the onion. Wash the meat, dab dry and cut into cubes. Heat oil in a casserole or roasting pan. Fry the goulash in portions at high heat for about 5 minutes until brown.

  2. 2

    Season with salt and pepper.

  3. 3

    Fry the onion at the end. Add all the meat again. Dust with flour and sauté while turning. Add 1/2 l water and wine, bring to the boil. Cover and stew for about 2 hours. Add 1/8-1/4 l water if necessary.

  4. 4

    Wash and quarter the tomatoes. Wash the rosemary, dab dry and cut into large pieces. After 1 hour cooking time add rosemary and tomatoes to goulash.

  5. 5

    Wash and clean the beans and cut them into pieces of about 5 cm. Cover and cook in boiling salted water for 5-6 minutes. Drain and add to the goulash about 20 minutes before the end of cooking time. Season bean pot with salt, pepper and sugar.

  6. 6

    Crumble the feta over it and serve. Flat bread goes well with it.

Nutrition Facts

KCAL
540 kcal
CARBS
17 g
FATS
32 g
PROTEINS
41 g