Oven Potatoes with Lamb Ragout

Ingredients

• 4 large potatoes
• 15 ml olive oil
• 1 onion
• 1 Garlic clove
• 350 g boneless lamb chops
• 1 tsp chili powder
• Salt
• black pepper
• 1 red bell pepper
• 1 green bell pepper
• 100 g mushrooms
• 2 tbsp Tomato paste
• 1 can peeled tomatoes
• 1 can kidney beans

Instructions

1. 1.

   Preheat the oven to 200°C. Wash and dry the potatoes, cut crosswise, wrap in foil and bake for about 1 hour.

2. 2.

   Heat oil in a pan, add chopped onion and garlic and sauté until translucent.

3. 3.

   Cut lamb into cubes, add to the pan and brown on all sides. Stir in chili powder and mix well.

4. 4.

   Wash, trim, and dice bell peppers. Add mushrooms, peppers, and tomato paste to the meat.

5. 5.

   Simmer gently over low heat for 30 minutes. Drain, rinse kidney beans and add them to the lamb mixture. Simmer another 10 minutes, seasoning with salt and pepper.

6. 6.

   Serve the ragout over the foil-wrapped potatoes.