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Lamb and Bean Casserole

250 g Cannellini beans; picked clean and soaked overnight (8oz)
5 tb Vegetable oil
1 Onion; finely sliced
3 Cloves garlic; peeled but left whole
1 1/4 kg Shoulder of lamb; boned and cut into large chunks (3lb)
1 400 gram can chopped tomatoes; (14oz)
1 tb Tomato puree
1 tb Dried oregano
600 ml Water; (1 pint)
Salt and freshly ground black pepper


Preheat the oven to 150 C, 300F, Gas Mark 2.


Wash and drain the beans, cover them with fresh water, boil for 5-7 minutes then drain, discarding the water.


Heat the oil and fry the onion and garlic in a large saucepan until pale golden. Remove with a slotted spoon to an ovenproof casserole. Brown the meat in the same oil and add it to the onion and garlic.


Add the beans and the remaining ingredients. Stir well, cover and cook gently for 2 1/2-3 hours until the beans are tender.





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