Lamb Goulash with Green Beans (Lammgulasch mit grünen Bohnen)

I found this recipe in a cookbook my boyfriend bought for me called Das Thüringen Kochbuch.  I've never made goulash with lamb before but figured I've give it a try.  Green beans were in great abundance at the market and figured it was a perfect match.

Ingredients:
1 lb Lamb meat (cut from Shoulder, without bone)
1/2 lb. fresh green beans
6 potatoes
1 carrot
2 onions
1 clove garlic
1 teaspoon of each, savory, rosemary and thyme
butter for saute
1.5 Liters broth (instant or homemade)
salt and pepper

1. Wash the meat, dry with paper towels and cut into mouth-sized pieces.  Wash the beans and snip the ends and cut into pieces that will easily fit a spoon.  Wash and peel the potatoes.  Carrots grate and set aside.  Peel and chop the onions.  Mince the garlic.

2.  In a dutch oven or soup pot, melt the butter in a pan.  Add the meat and brown on each side.  Add the onions and garlic and continue sauteeing.  Cover with the broth.  Cover and let cook on middle heat for 50 minutes.

3.  Then add the beans and the herbs (no salt at this point) and continue cooking for 10 minutes.  Then add the grated carrots and the potatoes and cook an additional 10 minutes.  Serve warm.  The soup can also be garnished with a dollop of creme fraiche or sour cream.

Moroccan Shredded Carrot Salad

This was acutally a dish I made after I was inspired eating over a friend's house.  He prepared this salad in the traditionally French style with a really good wine vinegar.  It was delicious.  The following week it was my turn to host for dinner, and I decided to use the shredded carrot idea but add a Moroccan twist.  This salad was also divine.  Its also super heathy, cumin and cinnamon are both spices one should eat regularly.

Ingredients for about 4 people
1/2 lb (500 g) carrots ( I chose smaller carrots as my friend had recommended)
1/4 cup olive oil
3 tbsp fresh lemon juice (half a lemon)
1/4 cup parsley
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika (I'm sure a smoked on here would also be good)
salt and pepper to taste

Grate all the carrots on the side of the grater with the biggest holes.  Then add all the rest of the ingredients and cover.  Place in fridge for about 2 hours.  This will allows all the flavors to blend together.