| 5 small onions |
chop coarsely |
|
fry 3 minutes |
| 50g butter |
|
| 2 cloves garlic |
mince |
|
add, brown meat |
| 500g boneless lamb shoulder |
dice |
| 3 tablespoons flour |
dredge through |
| 2 meat stock cubes |
|
| 1 tablespoon paprika |
|
bring to boil, simmer covered 1 1/2 hours |
| 2 teaspoons thyme |
| 1 l hot water |
| 1/4 l dry white wine |
|
|
stir in, bring to boil, cook 20 minutes |
| 1 red, 1 yellow, 1 green pepper |
cut into strips |
| 300g green beans |
cut into 3-4cm pieces |
| 1/8 l cream |
|
stir in |
| salt and cayenne pepper |
|