Mutton stew with green beans


  • 700 grams mutton (shoulder or thigh)
  • 700 grams green beans
  • 2 onions
  • 2 cloves of garlic
  • 125 milliliters lumb broth
  • 125 milliliters red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 500 grams tomatoes, chopped
  • 1 tablespoon white balsamic vinegar
  • 2 clove sticks
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt
  • pepper
  • 3 tablespoons olive oil

Preparation method (receipt)

Cut meat into large cubes. Wash green beans, clean and cut into slices 3 centimeters. Chop the onion and garlic. Heat in a deep skillet vegetable oil and fry the lamb until golden brown, remove it from the pan, add the onion and fry gently until soft. Return the meat to the pan, add the tomato paste, paprika, pour the wine and broth, chopped tomatoes, bay leaf, thyme and cloves. Cook for 20 minutes over low heat. Add green beans and cook until its softness. Season with vinegar, salt and pepper.

lamb green beans onion garlic red wine tomato paste tomato paprika powder balsamic vinegar cloves bay leaves thyme salt pepper olive oil