Lamb Stew with White Beans

Ingredients

• 4 tbsp olive oil
• 4 slices lamb meat (from shoulder; 160-200 g each)
• 150 g smoked pork belly (0.5 cm thick slices)
• 1 large onion
• 4 Garlic cloves
• 2 tsp Paprika powder
• 5 tbsp Lemon juice
• 3 tomatoes
• Salt
• Pepper
• 400 g thick white beans (dried, soaked overnight)
• 150 ml white wine
• 400 ml Vegetable broth
• basil leaves (cut into strips)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash the tomatoes and cut them into wedges. Heat the oil in a large pot over high heat. Brown the lamb all around until sharply browned, then remove from the pot. Add the onion to the pot and brown it with the sliced pork belly for 4-5 minutes. Return the garlic, lamb, and 2 tbsp lemon juice to the pot. Pour in wine and broth, cover, and simmer over low heat for 1.5–2 hours. Forty minutes before the end of cooking, add the drained beans, tomatoes, and if needed a splash of water; continue simmering until done.

2. 2.

   Add the remaining lemon juice, season with salt and pepper. Serve in deep bowls, garnished with basil strips.