🍲Stews

Lamb and Bean Casserole

Name: Lamb and Bean Casserole
Yield: 1 serving
Ingredients: 1 tbspn oil; 1 bay leaf; 150 gm lean lamb; 1 clove garlic; 100 gm onion (prepared weight); ¼ tspn salt; 300 ml chicken stock; freshly ground black pepper to taste; ½ small tin red kidney beans

Rich, hearty lamb and bean casserole built around leaf. Low and slow for maximum flavour.

18 min

Prep

1 hr 30 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

1 tbspn oil
1 bay leaf
150 gm lean lamb
1 clove garlic
100 gm onion (prepared weight)
¼ tspn salt
300 ml chicken stock
freshly ground black pepper to taste
½ small tin red kidney beans

Method

1
Cut the lamb into approx 2 cm cubes (see notes).
2
Chop the onion.
3
Finely chop the garlic.
4
Heat the oil in a flameproof casserole and fry the lamb over a high heat for about until browned on all sides, then remove with a slotted spoon and set aside.
5
Add the onion to the casserole, reduce the heat to moderate, and cook, stirring regularly, for .
6
Return the lamb to the casserole and add the stock, kidney beans, bay leaf, garlic, salt and pepper, bring to the boil, reduce the heat and simmer, covered, for 1¼ hours, stirring occasionally. It will probably be necessary to remove the lid for the final and increase the heat to reduce the sauce..
7
Remove the bay leaf and serve with mashed potatoes and peas or vegetables of choice.