Braised Lamb with Beans and Tomatoes
90 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
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 cooked beans and reserve the broth they were cooked in.
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.
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.
Chef's 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 the beans in broth – they will absorb it and have a better flavor. In this recipe, you will also use it further.