It’s all very simple and quick. I didn’t feel like cooking at all, so baking lamb and vegetables in a sleeve was the variant I went for.
Ingredients
lamb shoulder, 4 pieces 150 gram each
1 eggplant
4 carrots
2 onions
4 potatoes
1 cup white kidney beans
4-5 garlic cloves
For marinade
Rosemary, cloves, a couple of bay leafs, red chili pepper, salt, 1 lemon juice, 300 ml water, a couple spoons of vegetable oil.
For vegetables
salt
a few spoons vegetable oil
1 tbsp garam masala
1. Wash kidney beans, submerge into water, add salt and simmer on low heat for a couple hours, especially if you did not soak it in advance. Make sure water never boils, as kidney beans should just stew.
2. Prepare marinade by combining all ingredients, marinating meat for an hour at least. The longer the meat marinates – the better.
3. Wash all vegetables, cut up into large chunks and pieces, add spices, salt and mix well.
4. Carefully place meat in an even layer, placing vegetables and kidney beans on top. Close off tightly, making 3-4 pokes to let vapor out.
5. Preheat the oven to 180 degrees and bake meat for an hour.
Serve with garlic or tomato sauce
Enjoy!!