Lamb and Vegetable Stew

Ingredients

• 300 g onions
• 3 cloves garlic
• 1 kg lamb goulash
• 3 Tbsp pork lard
• 3 tbsp sweet paprika peppers
• 1 tbsp cumin
• 3 tbsp tomato paste
• 1 l meat broth (from the jar)
• 2 red bell peppers
• 150 g white beans (canned)
• 2 large carrots
• 0.25 kg celery root
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely chop onions and garlic, sauté in pork lard. Wash lamb, roughly cube it, and brown portions in the lard. Add all meat to the pot with onions and garlic, sauté, sprinkle paprika, season with salt, pepper, and cumin, stir in tomato paste. Pour in meat broth, cover, and simmer on low heat for 1 hour. Peel carrots and cut into thin sticks.

2. 2.

   Peel celery root and slice into sticks. Halve bell peppers, remove seeds, wash, and cube them. Mix peppers, carrots, and celery root into the stew, simmer another 30 minutes. Just before finishing, add drained beans and adjust seasoning to taste. Serve with hearty rye bread.