Braised lamb with cabbage and beans

1. Preheat the oven to 150°C (th. 5). Peel 2 onions, cut into quarters. Peel and slice 2 garlic cloves. Cook together for 2 minutes in a pot with 2 tablespoons of olive oil.

2. Add 1 kg of boneless lamb shoulder, 1 teaspoon of crushed cumin seeds, 1 teaspoon of paprika, and stir well.

3. Stir in 400 g of cabbage cut into strips, 400 g borlotti beans, 400 g of cannellini beans, 30 cl lager beer and 30 cl lamb stock.

4. Mix well. Bring to a boil and bake for 1 hour 30 minutes to 2 hours, until the meat is tender.

Our cooking tip: Serve with thick slices of country bread.

Photo credit: Sucré Salé