Braised Lamb with Beans and Tomatoes
110 min
Masterpiece
Gurkerl Küche
Ingredients
Preparation method
Preparing the Beans
Soak the beans overnight in plenty of cold water. The next day, drain and rinse thoroughly. Place in a pot, pour in 1 liter of beef stock, cover, and cook until tender over low heat. Drain the tender beans, making sure to reserve the cooking liquid for later.
Preparing Meat and Base
Peel and finely dice the onions. Peel and finely chop or press the garlic. Cut the lamb into approx. 3 cm cubes and mix thoroughly with 2 tsp salt.
In a Dutch oven, heat the lard over medium heat. Sauté the onions until golden brown, stirring occasionally. Add the meat and sear vigorously on all sides, stirring frequently, until all the released meat juices have evaporated and only the fat remains at the bottom of the pot. Stir in the paprika powder and tomato paste.
Chef's tip
Large white beans are best suited for this dish as they develop a wonderfully creamy consistency.
Instead of lamb leg, lamb shoulder can also be used, which also becomes very tender.
For a subtle heat, you can add a pinch of hot paprika powder or chili flakes along with the sweet paprika.
Use warm stock for pouring to keep the meat tender and prevent interrupting the cooking process.
Nutritional values
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150 min
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