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Braised Lamb with Beans and Tomatoes

4 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 300 g large white beans
  • 1.6 l beef broth
  • 200 g peeled onion
  • 6 cloves garlic
  • 600 g lamb leg
  • pepper
  • salt
  • 2 tablespoons lard
  • 4 teaspoons sweet paprika
  • 70 g tomato paste
  • 500 g tomatoes
  • 160 g bacon

Instructions

  • 1
    Soak the beans overnight in cold water, then drain and rinse them the next day. Place them in a pot, add 1 liter of broth, cover with a lid, and cook over low heat until tender. Drain the tender beans and reserve the broth they were cooked in.
  • 2
    Peel and finely chop the onion. Peel and press the garlic. Cut the meat into 3 cm cubes and mix thoroughly with 2 teaspoons of salt.
  • 3
    In a casserole dish, heat the lard over medium heat and sauté the onion until golden brown, stirring occasionally. Add the meat and sauté thoroughly on all sides, stirring frequently, until all the juices released by the meat have evaporated. Only fat should remain at the bottom of the casserole. Add the paprika and tomato paste and mix.
  • 4
    Pour in 600 ml of beef broth, bring to a boil, reduce heat to less than a third, and simmer covered for 50 minutes, stirring occasionally. Add the cooked beans with half of their cooking broth to the softened meat. Add the garlic and mix thoroughly.
  • 5
    Peel the tomatoes and cut them into 1.5×1.5 cm pieces. Cut the bacon into strips and add it to the sauce along with the tomatoes. Cook over low heat for another 20 minutes. Finally, season with salt and pepper.
Tip
Large white beans taste best in this dish. Instead of leg, you can also use shoulder. Along with sweet paprika, you can also add a pinch of hot paprika. To keep the meat juicy, pour warm broth over it. Beef broth is best suited for lamb. It's better to cook beans in broth – they will absorb it and have a better flavor. In this recipe, you will also use it further.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.

INGREDIENTS