Chili Lamb Ragout with Mixed Beans

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 600 g lamb meat (from the shank)
• 3 tbsp oil
• Salt
• Pepper (freshly ground)
• 1 l vegetable broth
• 400 g Green Beans
• 250 g white beans (canned)
• 1 untreated lemon

Instructions

1. 1.

   Peel the onions and garlic cloves. Slice the onion into rings, cut the garlic into slices. Clean the chili pepper, remove seeds, and slice into thin rings. Wash the lamb meat, pat dry, trim fat and sinews, then cut into bite‑sized cubes.

2. 2.

   Brown the meat cubes in hot oil in a pot in batches, then return everything to the pot and season with salt and pepper. Add the onions, garlic, and chili; sauté briefly, pour in the broth, and simmer gently for about 1 hour.

3. 3.

   Wash the green beans, trim ends, and halve them. Add to the meat and cook another 15–25 minutes. Stir in drained white beans, heat through, and season. Wash the lemon, pat dry, zest with a zester or thinly peel, then cut into fine strips. Serve the lamb ragout sprinkled with lemon zest.