Gardener's Kebab

Ingredients

• •600 g diced lamb
• •60 g margarine
• •150 g shallots
• •150 g carrots
• •150 g peas
• •200 g tomatoes
• •1 tsp salt
• •150 g runner beans
• •150 g zucchini
• •50 g bell pepper
• •1/2 bunch dill
• •Spice bag
• •2.5 cups water

Preparation

1. 1

   As preparation, trim the shallots and leave them whole.

2. 2

   Scrape the carrot. Cut into large dice. Shell the peas.

3. 3

   Peel and seed the tomato, then cut into large dice.

4. 4

   Trim the strings off the runner beans. Scrape the zucchini. Remove and discard the stem and seeds of the bell pepper. Cut all three vegetables into large dice as with the carrot.

5. 5

   Wash and thoroughly dry the dill, then chop finely.

6. 6

   Melt a third of the fat in a medium pot over medium heat. Once the fat heats up, add the shallots, carrot and runner beans and sauté, stirring occasionally, for 3-4 minutes. Add the bell pepper and zucchini, sauté a few more minutes, then take the pot off the heat.

7. 7

   Melt the remaining fat in a large pot over medium heat. Once hot, add the diced lamb.

8. 8

   Turn up the heat. Sauté the meat, stirring occasionally with a skimmer, for 5-6 minutes until browned.

9. 9

   Add the tomato. Continue stirring occasionally and cook a few more minutes.

10. 10

    Add salt and stir. Add the vegetables. Add the spice bag.

11. 11

    Add the water and bring to a boil. Meanwhile, skim off and discard the foam that forms on top.

12. 12

    Lower the heat. Cover the pot tightly. Cook the kebab over low heat for 25-30 minutes, until the meat is tender. During this time, occasionally open the lid to check whether the meat is done. Extend the cooking time if needed.