Lamb Ragout with Scallions and Green Beans

Ingredients

• 1 kg boneless lamb shoulder, ready to cook
• 300 g onions
• 2 Garlic cloves
• 250 g tomatoes
• 600 g Potatoes
• 1 bunch spring onions
• Sea salt
• freshly ground pepper
• 4 tbsp plant oil
• 600 ml lamb stock
• 300 g string beans

Instructions

1. 1.

   Rinse the lamb shoulder briefly under running cold water and pat dry. Remove skin and tendons, then cut into ~4 cm cubes. Peel and slice the onions into strips. Wash tomatoes, trim stems, and quarter them. Peel garlic cloves and thinly slice. Peel potatoes and dice.

2. 2.

   Wash, trim, and cut spring onions into ~4 cm pieces.

3. 3.

   Season the lamb with salt and pepper.

4. 4.

   Heat oil in a large pot and brown the lamb and onions, turning frequently. Add garlic, then potatoes and tomatoes. Pour in lamb stock, cover, and simmer for 1–1.5 hours. Wash, trim, and cut ends of string beans. Add beans and spring onions to the pot during the last 20 minutes and continue simmering.

5. 5.

   Season with salt and pepper before serving.