Provencal stew

with lamb

For 4 servings

200 g onions

2 cloves of garlic

2 sprigs of rosemary

6 sprigs of thyme

2 sprigs of oregano

600 g aromatic beefsteak tomatoes

250 grams of eggplant

250 g zucchini

1 red pepper

1 yellow pepper

1 green pepper

1 kg lamb (from the leg, boneless)

8 tbsp olive oil

salt

pepper

250 ml dry red wine

100 ml vegetable broth

Preparation time: approx. 35 minutes
plus cooking time: approx. 2 hours

Per serving approx. 886 kcal / 3710 kJ 50 g E, 61 g F, 17 g KH

1  Preheat the oven to 200 ° C. Peel the onions and garlic, dice the onions and finely chop the garlic. Wash rosemary, thyme and oregano, shake dry, pluck and finely chop.

2  Blanch the tomatoes, rinse and peel off the skin. Remove the stalks and dice the tomatoes. Wash and clean the eggplant, zucchini and bell pepper and cut into small pieces.

3  Wash the lamb, pat dry and cut approx. 3 cm pieces. Heat half of the olive oil in a saucepan and sear the meat on all sides for about 10 minutes, turning. Add onions and garlic and fry for 5–8 minutes. Add half of the fresh herbs and season with salt and pepper. Deglaze with red wine. Add the tomatoes with juice and cover and cook in the preheated oven on the lowest rack for 60 minutes.

4  In the meantime, heat the remaining olive oil in a saucepan and fry the aubergines and zucchini over a high heat for 8-10 minutes. Add paprika and remaining herbs and cook for another 4–5 minutes. Pour in the broth, season with salt and pepper and simmer for 5 minutes. After baking for 45 minutes, add the whole thing to the meat and stir in well. Garnish the stew with rosemary, thyme or oregano.