source: www.youthwork-practice.com | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
only for private using

Stew a la Provence

Category:	Soups
Difficulty/Costs:	easy / low
Number of people:	12
Ingredients:	2.4 kg lamb from the leg, boneless 1200 g of peeled canned tomatoes 36 thyme stalks, to decorate 12 of them 750 ml dry red wine 600 g onions 3 red peppers 75 ml olive oil 3 aubergines 6 cloves of garlic 3 zucchini 3 red peppers 3 peppers yellow 3 sprigs of rosemary Pepper salt

Preparation:

First, peel and cut the onions and garlic into fine cubes. Remove the stems from the rosemary and thyme, and chop the leaves finely.

Cut the lamb into cubes or 3 – 4 cm. Now preheat a slow cooker and add 12 tablespoons of olive oil, then add the meat and fry it. After a short time add the onions and the garlic and fry it all until golden brown. Then add half of the chopped herbs. In the end, after the meat is finished, season with salt and pepper and add the red wine.

Preheat the oven to 200 ° C. In the meantime, add the canned tomatoes with juice and all to the meat. Then cook for about 1 hour on the lowest rack.

While the meat is cooking, you brush the eggplants, then half them lengthwise and slice them into ½ cm pieces. Quarter the peppers lengthwise, remove the seeds and skin and cut into 2 – 3cm pieces.

Wash and remove the seeds from the hot peppers and cut into fine horizontal strips.

Now heat the remaining olive oil in a pan, then add the zucchini and eggplant. Over highest temperature fry them until golden brown.

Now add the aubergines and courgettes, the pepper strips, the chopped thyme and the chopped rosemary, and pepper pieces. Season all with salt and pepper and blend with the meat.

Garnish with thyme before serving. A fresh baguette goes exceptionally well with it.