Braised lamb with beans and tomatoes
(0)
110 min
Under an hour
Kifli Kukták
Ez a lassan párolt bárányhús egy igazi melengető fogás, amelyben a zsenge hús, a krémes fehérbab és az édes paradicsom tökéletes harmóniát alkot. A kolozsvári szalonna füstös íze és a magyaros fűszerpaprika mélységet ad a szaftnak, így egy laktató, házias egytálételt kapunk, amely ideális egy ráérős családi ebédhez.
Preparation method
Soak the beans in cold water overnight, then drain and rinse the next day. Place them in a pot, pour in 1 liter of stock, cover, and cook over low heat until tender. Drain the tender beans and set the cooking liquid aside.
Finely chop the onion and crush the garlic. Cut the lamb into 3 cm cubes and toss thoroughly with 2 teaspoons of salt.
Heat the lard in a pot over medium heat and sauté the onion until golden brown. Add the meat and fry on all sides, stirring frequently, until all the liquid released by the meat has evaporated and only the fat remains at the bottom of the pot. Then stir in the ground paprika and tomato paste.
Chef's tip
Large white beans go best with this dish.
You can also use shoulder instead of leg of lamb.
You can also add a pinch of hot paprika alongside the sweet paprika for a more spicy flavor.
Pour warm stock over the meat to keep it juicy.
Ingredients
Nutritional values
We Also Recommend
Show all
50 min
Under an hour
Traditional Bean Stew with Sour Cream | With Juicy Smoked Pork Shoulder
Kifli Kukták
Breaded Celeriac | Crispy on the outside, tender on the inside autumn main course
Kifli Kukták
Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish
Kifli Kukták
Traditional Hungarian bean goulash with smoked pork knuckle and csipetke | Hearty one-pot dish
Kifli Kukták
