Perhaps your new favorite bean dish:
Peel and finely chop onions and garlic cloves. Cut lamb into small cubes. Fry in hot sunflower oil or other vegetable oil. Add garlic and onions and fry briefly. Season with pepper and add water. Pour in stock cube and let it melt. Let the mixture boil.
In the meantime, rinse and peel potatoes and carrots and cut into small slices. Rinse and clean beans and cut diagonally into 3 cm long pieces. Add to the saucepan with potatoes, carrots and rosemary and make in about 20 minutes with the lid closed. Before serving, remove the rosemary sprig from the stew.
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