Lamb with Vegetables

For the lamb with vegetables, first put the beef in a saucepan, cover with cold water and cook halfway with the lid closed for 45 minutes.

In the meantime, rinse the lamb, cut into cubes of 2 cm edge length. Remove the peel from the onion and ginger and chop finely. Rinse, clean and finely dice the bell bell pepper and celery, blanch the tomatoes with boiling hot water, skin them, remove the seeds and stalks and finely dice them. Remove the peel from the garlic and press it through a press, rinse the chili peppers, halve them, remove the seeds and cut them into tender strips.

In a large saucepan, heat the oil and butter and roast the lamb cubes in it over high heat until golden brown all over. Remove and roast the onion and ginger cubes in the remaining fat until light brown. Add the celery, bell bell pepper, tomatoes, garlic and chili peppers and stir-fry for 2-3 minutes. Add the lamb again to the saucepan, season with salt, pepper and cumin and pour in the 700 ml water.

Allow to simmer gently for about 1 hour over medium heat, stirring the. In the meantime, remove the beef from the pot and cut it into cubes of about 1 cm. Remove the peel from the potatoes, rinse them and cut them into pieces of about 2 cm. Remove the skin from the cucumbers, cut them in half lengthwise, remove the seeds and cut the cucumbers into pieces of about 2 cm.

Add the potatoes, cucumbers and beef to the lamb in the saucepan and simmer on low heat for another half hour. About 5 minutes before the end of cooking, add the olives, capers and lime juice. Serve the lamb with vegetables.

Preparation Tip:

Serve with lamb with vegetables, for example, potatoes or rice.

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