Lamb with peppers and beans
12 servings
20 minutes
Lamb with peppers and beans is a fragrant dish embodying the warmth of home cooking. It combines juicy meat with a wealth of vegetables, creating a rich flavor with light spicy notes. The history of such dishes goes back to European gastronomic traditions, where the harmony of meat and vegetable ingredients is valued. Tender lamb, fried to a golden crust, pairs wonderfully with sweet bell peppers, spicy onions, and garlic, while beans add tenderness and textural depth. Tomatoes provide a soft acidity, and parsley refreshes the taste. This dish is perfect for a cozy family dinner or festive table, especially when paired with fresh bread or a glass of red wine.
1
Chop the vegetables into small cubes.
- Onion: 1 head
- Celery stalk: 2 pieces
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Garlic: 2 cloves
2
In a large skillet, heat vegetable oil and fry the lamb for 2 minutes on each side. Transfer to a plate and keep warm.
- Vegetable oil: 1 tablespoon
- Bone-in lamb cutlets: 12 pieces
3
In the same pan, add chopped peppers, celery, finely chopped onion, and garlic. Sauté over medium heat for about 10 minutes until soft. Add beans, tomatoes, and 2 tablespoons of parsley, and simmer for another 5 minutes. Season with salt and pepper.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Celery stalk: 2 pieces
- Onion: 1 head
- Garlic: 2 cloves
- Canned white beans: 350 g
- Canned tomatoes: 400 g
- Chopped parsley: 3 tablespoons
- Chopped parsley: 3 tablespoons
4
Cut the meat into strips, mix with vegetables. Sprinkle with parsley or any spicy herbs to taste.
- Bone-in lamb cutlets: 12 pieces
- Chopped parsley: 3 tablespoons