Fisole Stew with Lamb From the Steamer

For the green bean stew, cut the lamb into small cubes and fry in sunflower oil on the hob. Sauté onion and deglaze all ingredients with 200 ml of the vegetable broth.

Put meat with broth into an unperforated steamer basket. Chop the beans, carrots and potatoes and add them. Wash and add rosemary. Cook all ingredients (at 100°C for 15 minutes or 120°C for 7-8 minutes).

Add remaining broth, season with salt and pepper and heat (at 95°C 2 minutes).

Cut spring onions into fine rings and sprinkle on top just before serving.

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