Shurpa with Lamb and Vegetables

Method

1. In a pot, heat oil and sauté onion until soft. Add carrots and cook for 5 minutes.
2. Add lamb and cook until browned. Stir in tomatoes, green beans, and tomato paste.
3. Pour in lamb broth, add paprika and salt. Bring to a boil, then simmer for 25 minutes.
4. Add potatoes and cook for 15 minutes until tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.