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Lamb goulash

White beans


Total: 60 min


20 min


40 min


2 servings
  • 200 g Lamb shoulder joint
  • 200 g Shallots
  • 2 potato
  • 3 Tomatoes
  • 1 Green peppers
  • 200 g canned white kidney bean
  • 50 g Margarine, soft polyunsaturated
  • 2 garlic clove
  • 2 teaspoon Paprika
  • 1 pinch Cumin powder
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel the shallots and finely chop them.
  • Peel the garlic and chop it.
  • Peel the potatoes and cut them in 4.
  • Heat the margarine in the pressure cooker and fry the meat. Add some salt and pepper.
  • Sprinkle with some paprika off heat.
  • Cook over low heat for 5 minutes while mixing.
  • Add the garlic, the cumin and cover with water.
  • Close the pressure cooker and cook over medium heat for 35 minutes after the whistle.
  • Meanwhile, cook the potatoes in a large quantity of boiling salted water.
  • Wash the pepper and remove the seeds. Cut them into slices.
  • Clean the tomatoes and cut them up.
  • Drain the white beans.
  • Let go off the steam off fire.
  • Open the cooker and add the potatoes, the pepper, the tomato and the beans.
  • Add a little water if needed.
  • Close up again and cook for 20 minutes following the whistle.
  • Serve the lamb goulash and the white beans warm.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.