|500 g||lamb, boneless, cut into bite-sized pieces|
|3 clove(s)||garlic, minced|
|8 medium||potatoes, peeled and sliced|
|4||tomatoes, peeled and sliced|
|2||onions, peeled and sliced|
|salt and freshly ground black pepper|
|200 g||French beans, trimmed and halved|
|3||red hot chili peppers, seeded and finely chopped|
|100 g||dried apricots, chopped|
|125 g||fresh herbs of your choice, finely chopped|
Grease a casserole dish with olive oil and divide the potatoes on the bottom. In layers add tomatoes, onions, beans and the apricots. Season each layer with salt, pepper, garlic, chilies and herbs. Divide the meat on top.
Cover all with hot stock. Cover the casserole with a lid and bake in the preheated oven at 170°C for approximately 2 hours.
ca. 30 min
ca. 2 hrs
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