Braised Lamb with Beans and Tomatoes
110 min
Under an hour
Kifli Kukták
Preparation method
Soak the beans in cold water overnight, then drain and rinse them the next day. Place them in a pot, pour 1 liter of broth over them, cover, and cook until tender over low heat. Drain the cooked beans and set aside the cooking liquid.
Finely chop the onion, crush the garlic. Cut the lamb into 3 cm cubes and mix thoroughly with 2 teaspoons of salt.
Heat the fat in a pot over medium heat, and sauté the onion until golden brown. Add the meat, and stirring frequently, brown it on all sides until all the liquid released by the meat evaporates, and only the fat remains at the bottom of the pot. Then stir in the paprika and tomato paste.
Chef's tip
Large white beans are best suited for this dish.
Instead of lamb leg, you can also use lamb shoulder.
For a spicier flavor, you can add a pinch of hot paprika alongside the sweet paprika.
Pour warm broth over the meat to keep it juicy.
15 min
