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Lamb and Bean Hot Pot

4 Lamb chops
1 Onion; sliced
1 Green pepper; deseeded and cut into chunks
1 400 g can chopped tomatoes
1 420 g can mixed pulses; drained and rinsed
1 tb Tomato puree
Salt and freshly ground black pepper

Heat a heavy based heatproof casserole dish or saucepan. Place in the lamb chops and sear on all sides until golden brown and sealed. Remove from the pan with a slotted spoon and set to one side.

Add the onion and green pepper to the pan and fry for 4-5 minutes until tender.

Stir in the chopped tomatoes, mixed pulses, tomato puree and add seasoning to taste.

Arrange the chops in the sauce and cover. Simmer over a moderate heat for 25-30 minutes, stirring occasionally.

Notes Serve with hot crusty bread or creamed potatoes and a green vegetable.

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