Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.





Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.